Spicy Chili Recipe ~ Vegetarian or with Fresh Meat

Spicy chili is a great meal for serving large crowds, or even a great dish for using up leftover meat, such as turkey after a Thanksgiving feast. This recipe is quick and easy to throw together and perfect for freezing leftovers too. The best way to serve spicy chili is over rice to balance the heat, or you might try serving up this dish as an appetizer with corn chips. Either way, you’re sure to please your guests with Lulu B’s spicy chili recipe!

In a Large Pot…

3 – Tablespoons of Olive Oil

1 – Large Onion

3 to 4 – Garlic Cloves, chopped or crushed

Cook the onion and garlic in the olive oil until they start to brown.

Then Add…

2 Lbs. – Fresh Meat, Cooked

16 Oz. – Fresh Salsa

2 Cups – Sweet Corn (Fresh or Frozen/Organic)

2 – 15 Oz. Can of Organic Beans (I prefer 1 Chick Pea and 1 Black Beans)

6 – Tablespoons of Chili Pepper

2 – Tablespoons of Corn Flour

1-¼ – Teaspoons of Paprika

1 – Teaspoon of Sea Salt

1 – Teaspoon of Ground Cumin

1 – Teaspoon of Oregano

1 – Teaspoon of Red Pepper

Mix well and let simmer for about half-hour.

If your chili is on the dry side, add 8 Oz. or water or broth (vegetable, chicken or beef).

Finish with…

1/4 – Cup of Fresh Cilantro, Chopped

For a vegetarian chili, eliminate the meat and replace with vegetables, such as fresh, chopped zucchini, carrots, peas or broccoli.

For chili with meat, I often cook a whole chicken in a Cuisinart Slow Cooker. When fully cooked, let the chicken cool down, then cut up and place in your chili pot. Cooking your meat in a slow cooker provides a more tender, moist finished meat. For a time saving recipe, use ground meat of your choice.

I prefer to make fresh salsa, but if time is limited, fresh from the supermarket does the job. You can find fresh salsa in the produce section.

For Garnish…

Cheddar Cheese, Shredded

Dollop of Sour Cream

Scallion, Chopped

Enjoy!

Lulu B’s Kitchen

© 2008