There is nothing better than being tucked on the couch on a chilly evening, beside a roaring fire and in front of the TV... of course, with the one you love.
Or with the food you love.
One of the first meals I ever prepared (it was for the girl scouts cooking badge) was chili. My mother put ground hamburger in it. Not too hot, but just enough spice to keep you warm. And green too. Loaded with bell peppers, onion, tomatoes...when I veganized the dish I renamed it California Chili. Lots of pinto, chili and kidney beans. With veggie crumbles.
Ready to kick back and veg out? Don't forget the crackers.
1 tbsp. olive oil
1 cup veggie crumbles
1 medium yellow onion, finely chopped
1/2 green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 tbsp. chili powder
1 tsp. cumin and 1 tsp paprika
1 can (16 oz.) whole peeled tomatoes
1 cup kidney beans, 1 cup chili beans, 1 cup pinto beans
2 tbsp. tomato paste
Saute the crumbles and onion with the olive oil and garlic. Add rest of ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Feeds 4+.