I’m a Cubs fan. I take losing well. My hockey coaches even tell me that I don’t have a very strong competitive edge. What can I say, I’m more the type to enjoy the sport and take things in stride.
Except when it comes to the Illini. When they lose, which they do a lot, it puts me in a terrible no-good mood.
If it weren’t for chili, I’d assume just skip through this fall, plow through winter, and bring back the beach weather all the sooner.
This weekend, we play the team I hate most in college sports: Ohio State. My hatred for Ohio State is no less than when I lived in Ohio. And now, I’m surrounded by Michigan fans…which, for the record, don’t seem to hate OSU as much as OSU hates them. Go figure.
My old coworker from Ohio (an Ohio State fan) actually wrote on my Facebook wall last night, “Watch your mail….. I sent you a little pre-game surprise for Saturday! Bwahahahaha!!! :)”
I responded with, “We are not friends this week! I’ll speak to you after I recover from Saturday’s depression!!”
But like I said, I’m a glutton for punishment when it comes to sports teams and I do actually keep faith that we can pull the upset. Despite ever doing so.
And so chili continues to be the highlight of football Saturdays. This recipe was delicious.
I was skeptical. Veggie burgers in a chili? Definitely something new. I’m always up for something new.
But the chili powder. A quarter cup…that’s what I’m talking about. Then the paprika and cumin…swoon. There’s never going wrong with Rotel. Talk about heat…anything with Rotel is sure to light things up. The chickpeas was a fun surprise — more chilis should have chickpeas.
Chili wins continue!
Say a prayer for my Illini, okay?
Spicy Black Bean Veggie Burger Chili submitted by Athena
2 tsp olive oil
1/2 onion, chopped
1/2 bell pepper, chopped
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
6 oz can tomato paste
10 oz can tomatoes with green chilies (i.e. Rotel)
1/4 tsp crushed red pepper
1/4 cup chili powder
1 Tbsp cumin
1 tsp paprika
4 spicy black bean veggie burgers (Morningstar), thawed and chopped
3 cups of water
Spray the inside of a large pot with non-stick cooking spray. Place over medium heat and sauté onion and bell pepper until translucent about 5 minutes.
Add black beans, garbanzo beans, tomato paste, tomatoes, crushed red pepper, chili powder, cumin, and paprika, chopped veggie burgers, and water. Bring to a boil slowly. Cover pot and simmer on low heat for 30 minutes. Serve hot.
Yield: 6 servings (~1 1/4 cup each)
Nutrition Information (per serving): 279 calories; 6.3 g. fat; 0 mg. cholesterol; 809 mg. sodium; 42.7 g. carbohydrate; 14.8 g. fiber; 17.3 g. protein
Result: GREAT flavor! Chili (to me) is all about the chili powder and plenty of it. I love the addition of cumin and paprika in this recipe. The chickpeas was a really nice texture variation. The black bean burgers got very tender and didn’t hold their chopped state very well and began to crumble and get a bit soggy. I would perhaps swap out the veggie burgers for another can of black beans plus some frozen corn. The flavor was truly deeeelicious!
T…..G…..I…..F! I haven’t been THIS ready for a weekend in longer than I can remember! 🙂