A Hearty Vegan Southwest Fireroasted Chili

Looking for something hearty that ignites the southwestern flavor? If so be sure to try this Southwestern Fire Roasted chili, vegan style. 

In Seattle, there is a country music dance hall in Greenlake called, The Little Red Hen. I found this unique 1980's cowboy skirt and it was the perfect yee-haw outfit to where on one of my first dates with my boyfriend. We danced and laughed as we both got our cowgirl and cowboy shoes on. 

A neighbor gave me this Morning Star black bean crumble and I randomly had fire roasted corn and tomatoes in the fridge. With my new found skirt, I was inspired to make a more cowboy-style chili that was hearty, and still healthy enough so it wouldn't slow me down for country dance lessons. 

Before making this chili, I recently came back from Arizona where I experienced a variety of spices in the food that ignites the traditional southwest flavor of cumin, garlic and some heat. It's almost as if the spices of the food replicate the heat of the landscape. Although I cannot handle heat, I do recommend adding chili powder if you like spicy food. 

If you do not have the morning star blend, you can make this with an additional can of black or pinto beans; however, you'll have to adjust the flavors, or add taco seasoning to give it more flavor. The morning star crumble is flavored with the main taco seasoning spices. 

I hope one day we can get back to country dancing. It was a fun and unique atmosphere where an older southern lady named Mary taught country dance. Maybe one day we'll be able to hear those, "one two, cha, cha cha," words again. Until quarantine ends, we'll eat our way to our favorite memories. 

"It ain't the clothes that make a cow girl, it's the attitude and heart."

This skirt + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.

A Hearty Vegan Southwest Fireroasted Chili
Serves 4
Cook Time - 30 minutes

Ingredients:
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, diced
1 yellow pepper, chopped
2 cups fire roasted corn (found at Trader Joe's)
2 14.5 oz cans diced fire roasted tomatoes 
1 12 oz. package Morning Star Chipotle Black Bean Crumble
1.5 cup vegetable broth
1/2 tsp cumin
1/2 tsp salt
1/2 tsp oregano
1/4 cup cilantro
salt + pepper to taste 

Directions:
In a pot, cook he onions and garlic in olive oil until translucent. Next, add the peppers and cook for an additional minute. Add the remaining ingredients, except for the cilantro, and mix well. Simmer for about 20-25 minutes until flavorful. Serve warm in separate bowls. Add cilantro as a topping to each bowl. 

**Note the Morning Star package had spices in it, so if you do not have this, you can use an additional can of beans. You will need to add additional spices.** 

Let's Connect! Check out my other chili / hearty bean-based recipes! 

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