veggie and carnivore chilis

I have been hardcore slacking on the cooking lately. Oops. But I want to keep working on learning new recipes and sharing my Recipeasies (aka easy peasy recipes) with you guys. Now, I have previously mentioned that I am a vegetarian and Jarrod is a meat eater. That can be a pain sometimes but I'm trying to work on making meals for both of us. Sometimes, I'll just make some meat as a side for Jarrod to eat with whatever else we're eating (like sides of potatoes and veggies, etc.), but also trying to do one pot type meals.
So today is my version of "his and hers chilis" - a veggie and a carnivore chili. Making them at the same time cut down on prep a little.

Veggie Chili

Ingredients:

  • Can (46 oz) tomato juice
  • 1 green peppers, chopped
  • 1/2 yellow onion, chopped
  • Can of red beans, rinsed
  • Can of black beans, rinsed
  • Firm tofu
  • Can of diced tomatoes (pictured are crushed tomatoes which I accidentally bought)
  • Olive oil
  • Spices - garlic salt, pepper, parsley, chili powder, chili seasoning
Preparation:
  1. Drain tofu about an hour before you want to make the chili. I place a few paper towels on a plate, put the tofu down, then put another paper towel and a plate with heavy cans (I used the tomato juice cans) on top. This will help squeeze out the water. 
  2. Heat about 1 tbsp olive oil in a skillet over medium heat and saute onions and peppers (I cooked double the amount at the same time so I could use it for both chilis). At same time, saute the tofu in some olive oil in another skillet.
  3. Once the veggies/tofu are done, put into a large pot (I need a much bigger pot obviously). Add tomato juice, beans and about 1 tsp of each of the seasonings. 
  4. Cook at high heat, stirring often, until it thickens up - approximately 10-15 minutes.
Carnivore Chili
Ingredients: 
  • Ground meat (I used about 1 1/4 pounds)
  • Can of tomato juice
  • 1 green pepper, chopped
  • 1/2 yellow onion, chopped
  • Can of red beans, rinsed
  • Olive oil
  • Spices - garlic salt, pepper, parsley, chili powder, chili seasoning
Preparation:
  1. Add the ground meat to a large pot (again I need bigger pots). Brown the ground meat, stirring until cooked evenly. Drain fat. (Gross.)
  2. If you're making both chilis, you'll already have the peppers/onions ready to go. If not, saute them up.
  3. Once ground meat is cooked, add tomato juice, beans, peppers/onion and 1 tsp of each of the seasonings to the pot. 
  4. Cook at high heat, stirring often, until it thickens up - approximately 10-15 minutes.
And now we have a TON of chili for both of us. Yum! Oh and as noted I bought the wrong kind of tomatoes for my chili, but I would've added some diced tomatoes too (though I really didn't have any room left in my pot). I ended up using the accidental can of crushed tomatoes to make a makeshift pasta sauce instead. 
For either of these chilis, add other beans or other veggies that you want. Both of these recipes are from my mom and I know she has also added zucchini to the veggie version. You could also add other beans, corn, mushrooms, etc. 
Chili is so perfect for these cold winter months. Plus this is an easy meal to make on a Sunday and enjoy all week. If you're a fan of easy recipes, check out some of my past easy recipes - a.k.a. Recipeasies, by clicking below!

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