When the weather gets cooler, few things hit the spot like a hearty bowl of chili. Whether you’re heading out to tailgate or making a meal with your family, these three chili recipes will hit the spot!

Mexican Vegetarian Chili

2 (15-ounce) cans black beans, drained (reserve ½ juice from one can)
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 medium diced onion
1 medium diced green pepper
3 cups vegetarian broth

2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
3 garlic cloves, crushed

Salt and pepper to taste
6 tablespoons fat-free sour cream
6 tablespoons chopped fresh cilantro
6 tablespoons Mama Flasch’s Gourmet Salsa

Place a large nonstick soup pot over medium-high heat until hot. Cook onions and peppers in the reserved bean juice until tender (about 5 minutes). Add all ingredients except sour cream, cilantro and salsa and bring to a boil. Season with salt and pepper to taste. Reduce heat; simmer 30 minutes or until slightly thick, stirring occasionally. Ladle chili into soup bowls; top with sour cream, cilantro and salsa. Omit the sour cream for a vegan option.

3-Bean Vegetarian Chili

1 (15.5-oz) can pinto beans, drained and rinsed

1 (15.5-oz) can black beans, drained and rinsed

1 (15.5-oz) can kidney beans, drained and rinsed

1 medium red pepper, chopped

2 carrots, peeled and finely chopped

3 cloves garlic, minced

1 jalapeño, finely chopped

1 tablespoon tomato paste

2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained

3 cups vegetable broth

2 tablespoons chili powder

1 tablespoon cumin

2 teaspoon oregano

2 tablespoons olive oil

Salt and pepper to taste

6 tablespoons grated cheddar cheese

6 tablespoons fat-free sour cream

6 tablespoons Mama Flasch’s Gourmet Salsa

In a large pot over medium heat, heat olive oil then add vegetables. Sauté until tender (about 5 minutes). Add garlic and jalapeño and cook for one minute. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth and seasonings. Season with salt and pepper to taste.

Bring to a boil, then reduce heat; simmer 30 minutes or until slightly thick, stirring occasionally. Ladle chili into soup bowls; top with sour cream, cheese and salsa. Omit the sour cream and cheese for a vegan option.

Spicy Black Bean and Corn Chili

1 tablespoon olive oil

1 large red onion, diced

1 large red pepper, diced

4 cloves garlic, minced

1 (15-ounce) can black beans, drained

1 (16-ounce) can tomato sauce

1 (15-ounce) can corn, undrained

2 tablespoons chili powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon cayenne pepper

Salt and pepper, to taste

1 green onion, diced

6 tablespoons grated cheddar cheese

6 tablespoons fat-free sour cream

6 tablespoons Mama Flasch’s Gourmet Salsa

Heat oil in a large soup pot. Add onion, red pepper, garlic and corn. Stir often. Stir in the chili powder, oregano, cumin and cayenne pepper. Cook until tender, about 5 minutes. Add beans and tomato sauce. Season with salt and pepper to taste. Allow simmering over medium-low heat for 30 minutes. Ladle chili into soup bowls; top with green onion, sour cream, cheese and salsa. Omit the sour cream and cheese for a vegan option.

Whether it’s with chips, celery or flavoring a pot of vegan chili, Mama Flasch’s Gourmet Salsa is the perfect addition to any dish. Our small-batch salsas use only all-natural, fresh ingredients to deliver you great tasting salsa that’s vegetarian and vegan-friendly. Pick up a jar of either Gregular, Scottsome Heat or InCyndyary today! For more great recipes, check us out on Facebook, Twitter, Pinterest, LinkedIn or Instagram!

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