BBQ Chili

 We had cooking club last Tuesday afternoon. I wasn't sure what to cook, but Dusty has suggested we use up the bottle of BBQ sauce that was sent to us from one of her past AmeriCorps volunteers who is working in Nashville, Tennessee. David suggested chili since there aren't too many recipes that require a good amount of BBQ sauce (such as chicken nuggets with BBQ sauce, that's not going to get rid of an entire bottle of the sauce). I luckily found one that was vegan (which means a lower cooking time without any meat) that required 3/4 cup, and we doubled the recipe so that was almost the entire bottle.

We almost ran out of time to finish the soup, thankfully Dusty helped a few of the Dreamers, the students I work with, cut the onion and garlic. We received a really nice and sharp new set of knives that were made in Japan and are bright blue and orange. I gave strong warnings to the students about how sharp they are so they must be super careful. Withstanding all safety warnings, we were able to finish on time since the beans didn't take too long to cook. Each student got a Dixie cup size serving to take home and there was still lots leftover. Luckily I had brought a tupperware container for my lunch that day so I snagged some leftovers! That was dinner for Britney and me the following night! Yum! I love BBQ sauce!!!!!

Barbeque Vegetarian Chili Recipe

Ingredients

• 1/2 medium Yellow Onions--1 medium yellow onion
• 2 cloves Garlic Clove--4 cloves garlic
• 1 Whole Yellow Bell Pepper--2 yellow bell peppers
• 1 medium Red Bell Pepper, Raw--2 red bell peppers
• 1 tbsp Pure Canola Oil--already have--2 Tbsp oil
• 1 3/4 cups Organic Whole Kernal Corn--3 ½ cups whole kernel corn
• 1 1/2 cups Organic Stewed Tomatoes--3 cups stewed tomatoes
• 1 3/4 cups Black Beans (fat Free)--3 ½ cups black beans
• 1 1/2 cups Dark Red Kidney Beans--3 cups dark kidney beans
• 1 cup Vegetable Broth (low Sodium, Organic)--2 cups vegetable broth
• 3/4 cup All Natural Barbecue Sauce--already have--1 ½ cups bbq sauce

Directions

Heat canola oil in large pot. Add garlic and onion and saute until translucent. Add bell pepper and cook a few minutes until tender. Then drain and add corn and cook a few more minutes. Add tomatoes and stir. Cook 1 minute. Meanwhile, drain red kidney beans and add those as well as the non-drained black beans. Stir and cook a few minutes. Add vegetable broth, barbeque sauce, pepper, and seasonings (oregano) and stir. Bring to a boil and reduce heat. Cover and simmer for 20-25 minutes.


Read more: http://www.livestrong.com/recipes/vegetarian-chili-132/#ixzz1AIWYZbjo