Patsy's Two-Step Chili

By • January 8, 2015 0 Comments

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Author Notes: My beau's mom, Patsy, makes some kick-ass vegetarian chili. It's warm, comforting and good for you. "Two-step" here refers to the ease of putting this protein-fiber-packed main together or just it's Southwestern Country style. The best part is you can really take it in any direction you want. In this version, I opted for Texas-style veggie burgers and added two fiery chipotle peppers with adobo sauce, dried oregano and ground cumin. Patsy called for three cans of beans so I went for the trifecta - black, pinto and red kidney. Add grated cheese, more hot peppers, chopped cilantro, diced green onions, crumbled tortilla chips, a dollop of sour cream - garnish possibilities are


Serves 8

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 large bell peppers, chopped
  • 1 cup frozen or canned corn
  • 2 chipotle peppers, minced
  • 2 teaspoons adobo sauce (what the chipotles are packed in)
  • 2 tablespoons chili powder
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 8 veggie burgers, chopped
  • 45 ounces canned beans, drained (that's 3 cans)
  • 56 ounces canned tomatoes, diced with juice (that's 2 large cans)
  • 1/3 cup ketchup
  • 1 lemon, juiced
  1. In a large pot, heat EVOO over medium heat. Add all the veggies and dry ingredients (onion through veggie burgers). Saute 15 minutes until onions are softened.
  2. Add beans, tomatoes, ketchup and lemon juice. At this point you may need to add some water to get a more juicy consistency - I added half a tomato can of water. Reduce heat to low and simmer, partially covered, for one hour (or more if you have the time). Serve hot. This chili will improve with age.

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