Texas Style Vegetarian Beer Chili

2 pkgs Morning Star Crumbles

12 Morning Star Sausage Patties

1 Lg. can Whole Peeled Tomatoes (undrained)

2 cans Red Kidney Beans (undrained) 1 dark can, 1 light can

2 Sm. cans Italian Style Tomato Paste

 1 Lg. White Onion

1 Lg. Green Pepper

1 Lg. Red Pepper

3 Sm. Jalapeno Peppers

2pkgs. McCormick chili seasoning (one hot, one regular)

4 lg garlic cloves
3/4 C olive oil 

3 Not Chicken Chicken Bouillon Cubes

2 C Water

1 tsp Oregano 
1 TBS Sriracha 
1/2 tsp Pepper
1/3 C Nutritional Yeast

1 Newcastle Beer

1/4 C Cocoa Powder

 

Optional Garnish:

Green Onion

Sharp Cheddar

 

Click HERE for printable recipe


This recipe is an LMP Kitchen staple! I know as soon as the first snow begins my sweetheart will ask when we can have, what he calls, "Mama's Chili"! Of course, this actually means he wants me to make it right then at that very moment, and considering I find that statement to be the cutest thing in the world I embrace this request wholeheartedly! First begin by prepping your produce. Cut all your veggies into cubes (as large or small as you like), and mince your garlic. Thaw your sausage patties, and cut into cubes as well. Add your sausage, crumbles, onion, garlic and oil into a large pot, or crockpot, and bring up to a simmer over low heat. Allow flavors to combine for a few minutes, and then add in all your peppers. Finally add in all your other chili ingredients, besides your beer and cocoa powder, and cover on low heat for 30 minutes (stirring occasionally)

Next uncover and give that simmering beauty a good mix. Crank up the heat to medium low and add in your cocoa powder, and Newcastle beer. Continue to cook for another hour, once again stirring occasionally to ensure it doesn’t stick.​

Turn off the heat, and let your chili rest for 15 minutes. Garnish your hearty party with green onions, and cheddar cheese, and away you go to flavor town!

 Let's not forget about our good friend cornbread though! I have you covered with my Maple Sweet Potato Cornbread (Recipe found HERE). Now, my cornbread calls for a Sweet Potato Buttercream, but you can leave it off and dunk that puppy right on into your chili! It is so good, you might even find yourself sleepwalking into the kitchen to gobble a few of them down as a midnight snack!

Felling a little cheesy? Pull out that slow cooker and serve your chili with chips, and my Game Day Queso! (Recipe found HERE). Go bold and mix the queso, and chili together to make the best cheesy chili dip you've tasted this side of Northern Colorado! ;) I am off to enjoy this myslef, and relax after a show packed weekend with The Key of Joy! Till next time foodies!

 

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