Dear Readers, this weekend was a big one for me – my oldest daughter turned 11. We are so blessed to have this amazing daughter – she is an incredible big sister and is so self-assured in a way that I definitely was not when I was her age (and still sometimes am not!). She is smart and witty and kind and I thank my lucky stars every day to have her to love. My kids’ birthdays are always a reminder to me about the slow but steady march of time. I love this selfie that she took on her birthday, just as she headed out to school.
Also, this weekend, my first orchid of the season bloomed! I love when this happens – it really signals the beginning of spring for me and is such a surprise, because I never know if they will bloom again once the blossoms fall.
Today continues to be a bit rainy and cold outside – but definitely better that the hail that we had this weekend! Because today seems like a good day for something warm and cozy to eat, I am decided to make chili.
In regards to the meat substitute for this dish, I tend to always use Morningstar Farms Grillers (Original). Because my family grew up vegetarian, I have been eating these for as long as I can remember. These particular veggie burgers are my favorite because they are “meaty” but don’t taste like meat (unlike Boca burgers which are a little too meat-like for me).
If you don’t want to use a meat substitute, you can definitely throw in an additional can of beans or use tofu instead. If you make this recipe, please share pictures in the comments.
Thank you all for stopping by – have a peaceful rest of the week.
One package Morningstar Farms Griller’s original burgers (thawed at room temp or warmed through in the microwave)
One can of black beans, rinsed and drained
1 cup frozen corn
1 cup chopped tomatoes (I used halved cherry tomatoes)
2 Teaspoons taco seasoning
2 Tablespoons olive oil
1 teaspoon salt
1-2 cups water or vegetable broth
Pinch of turmeric for color
- Saute tomatoes in olive oil until softened – about 2-3 minutes
- Add in the burgers and mash using potato masher until broken up.
- Add in the corn, beans, taco seasoning and stir.
- Put in the water or broth and reduce heat to low. Add in salt and turmeric. Simmer over low heat for 30 min, stirring occasionally.
- Ladle into bowls and serve hot with tortilla chips for dipping and condiments (cilantro, sour cream, shredded cheddar cheese, chopped onions, jalapeños, etc.)
I do sometimes add in a spoonful of tomato past to add more of a bright red color to the chili – if you are using it, add it at the same time as when you are cooking the tomatoes.