Cryptid Kitchen

The Best Veggie Chili in the World

from Cryptid Kitchen
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$4.00
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This is a fork from a recipe of the same name on allrecipes.com. The following is how I prepare to make 64 oz of chili at a time (8 8 oz servings). 16 oz comes with 2 cornbread muffins and the 32 oz comes with 4 cornbread muffins. By default the cornbread muffins will be the sweet kind - let me know if you want southern style cornbread muffins. Ingredients: 1 T oil 1 finely chopped onion 2 T Italian seasoning 1 T kosher salt 1 tsp ground cumin 2 bay leaves 2 stalks of celery, chopped 1 tsp - 1 T chopped green chiles, to taste 3 cloves garlic, chopped 2 14.5 cans of fire roasted tomatoes 1/4 C chili powder 1 tsp black pepper 1 15 oz can of Kidney Beans 1 15 oz can of black beans 1 15 oz can of corn Method: 1. In a large pot over medium heat, heat oil and sautee onion until softened.  2. Add Italian seasonings, salt, cumin, bay leaves, celery, green chiles and garlic. Cook until well mixed and heated through. 3. If you want it meatier, add veggie crumbles or hamburger here. Be sure to cook through. The version I sell does not have veggie crumbles or hamburger, so I skip this step. 4. Stir in tomatoes and season with chili powder and black pepper. Stir in kidney beans and black beans. Bring to a boil, reduce heat to low and simmer for at least 15 min, preferably 45 minutes to give time to get happy.  5. Stir in the corn and continue cooking 5 minutes. 6. Cool and transfer to storage containers. Allow to cool to room temperature before freezing. 7. Serve hot with cornbread muffins. Cost Summary: It costs ~$7.20 to make 64 oz of this stew. That's 2 32 oz container with 4 8 oz servings for $3.60 ($0.90 per serving). I can also make  4 sweet cornbread muffins for $0.70. So a complete meal for about $1.60 per serving.

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About Cryptid Kitchen

Cryptid Kitchen
11products
We are a new cottage food business in San Antonio near Helotes. We use organic fair trade ingredients and work hard to make absolutely delicious treats for you. We are also passionate about our community and plan to donate 20% of all profits to the San Antonio Food Bank.

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