This time of year, chili is one of my absolute favorite meals to eat. It’s hot and hearty, and it makes for excellent leftovers. Cooking chili at home can be tricky because it sometimes needs to sit for a while to properly thicken—but this recipe doesn’t need to do that! It also doesn’t require seasoning, thanks to the super-flavorful chili starter. This semi-homemade vegetarian chili is perfect for cold fall and winter evenings, whether it’s for guests or just a quick weeknight dinner! —Natalie Borton
WHAT YOU’LL NEED (serves 4):
- 1 jar Tabasco Homestyle Chili Starter
- 1 cup water
- 1 yellow onion, roughly chopped
- 1 heirloom tomato, roughly chopped
- 1 can chili beans or black beans, drained
- 2 Field Roast Vegan Smoked Apple Sage sausages, cut into bite-sized pieces
- Dash of oil
- Corn chips, for dipping
- Shredded cheese, for topping (optional)
WHAT YOU’LL DO:
Heat some oil in a pan and add the chopped onion. While that’s cooking, heat the chili starter, beans, tomato and water in a large pot. Once onion is translucent and slightly browned, add it to the large pot, then put the vegan sausage pieces into the pan you used to cook the onion. Cook the sausage until it’s crisped a bit on the outside, then add it to the large pot and stir everything together. Serve with corn chips (and shredded cheese, if you’d like) and enjoy!
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