Taylor’s Roasted Vegetable Mole Chili
Taylor’s Roasted Vegetable Mole Chili
This is a spicy sweet chili with tons of veggies! Even my 9 and 6 year old nieces love it.
https://www.facebook.com/kevinandtaylorinthemorning January 7th 2014
Ingredients for Step 1
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Vidalia or sweet onion, chopped
3 cloves garlic, minced
2 Tablespoons Olive Oil
Ingredients for Step 2
1 pound ground beef or for vegan chili (how I make it), your favorite soy crumbles
1 can dark red kidney beans, drained
1 can light red kidney beans, drained
1 can black beans, drained
1 can spicy chili beans
1 15 oz. can fire roasted diced tomatoes
1 can organic corn, drained
2 Tablespoons chili powder
1 teaspoon cinnamon
½ teaspoon ground cumin
1 Tablespoon cocoa powder
½ cup mesquite barbecue sauce
2 teaspoons Worchester sauce
Step 1: (I recommend you do this the night before).
1. Preheat oven to 400 degrees
2. Toss chopped vegetables with garlic, olive oil. Pour onto two non-stick cookie sheets.
3. Roast vegetables for 40 minutes, stirring occasionally until veggies are soft and onions are caramelized.
Step 2: (Next day)
1. Brown meat or crumbles in a stock pot.
2. Add tomatoes
3. Add chili powder, cinnamon and cumin, cocoa powder, barbecue sauce and Worschester sauce
4. Add all the beans, corn and roasted veggies.
5. Simmer for 20 minutes.
Serve with your favorite cornbread.
This is a spicy sweet chili with tons of veggies! Even my 9 and 6 year old nieces love it.
https://www.facebook.com/kevinandtaylorinthemorning January 7th 2014
Ingredients for Step 1
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Vidalia or sweet onion, chopped
3 cloves garlic, minced
2 Tablespoons Olive Oil
Ingredients for Step 2
1 pound ground beef or for vegan chili (how I make it), your favorite soy crumbles
1 can dark red kidney beans, drained
1 can light red kidney beans, drained
1 can black beans, drained
1 can spicy chili beans
1 15 oz. can fire roasted diced tomatoes
1 can organic corn, drained
2 Tablespoons chili powder
1 teaspoon cinnamon
½ teaspoon ground cumin
1 Tablespoon cocoa powder
½ cup mesquite barbecue sauce
2 teaspoons Worchester sauce
Step 1: (I recommend you do this the night before).
1. Preheat oven to 400 degrees
2. Toss chopped vegetables with garlic, olive oil. Pour onto two non-stick cookie sheets.
3. Roast vegetables for 40 minutes, stirring occasionally until veggies are soft and onions are caramelized.
Step 2: (Next day)
1. Brown meat or crumbles in a stock pot.
2. Add tomatoes
3. Add chili powder, cinnamon and cumin, cocoa powder, barbecue sauce and Worschester sauce
4. Add all the beans, corn and roasted veggies.
5. Simmer for 20 minutes.
Serve with your favorite cornbread.