veggie “chili”

because it has more beans and veggies than Texans will judge me for

Out of respect to the chefs and food creators I know, I will never call these a recipe. They are general instructions for the things I make frequently, hence a recipe-ish.

My kids will eat virtually anything they can “decorate.” This chili is no exception, and it tastes even better when you make it ahead of time.

Ingredients

• 1 package of your preferred ground meat or plant based alternative

• A 28 oz can of crushed tomatoes

• 1 small onion

• 1 cup of chopped bell peppers

• 1 bag of frozen chopped spinach (12 ounces)

• 1 can of black beans

• 1 can of refried beans

• 1 box of your preferred broth or stock (16 ounces)

• Chili powder

• Cinnamon

• Black pepper

• Cumin

I use the Our Place Dream Cooker to make this, but you can easily make it in a pot

Directions

• Turn on the multipot on the sauté setting. Add your preferred oil and your onions, and sauté until translucent.

• Add the bell peppers and cook until softened.

• Add the black beans, crushed tomatoes, frozen spinach, and half the container of your broth, and stir well until combined.

• Season your chili with your heart (just do a pinch of cinnamon).

• Turn on the pressure cooker setting on low, for 10 minutes.

• Once cooked, add the refried beans and the rest of the broth. Taste and season to your preferences.

• Keep the chili on the “keep warm” setting until it’s dinner time.

• Top with your favorites: cheese, Greek yogurt or sour cream, or Fritos. I add Serrano peppers, Indian chili powder, and hot sauce to mine.

If using the stove, bring the chili to a slow boil instead of turning on the pressure cooker, and then to a simmer. Once thickened, add your refried beans and broth, stir, and keep on low heat until serving.