The best way to combat Ithaca fall and winter is with a nice hearty bowl of chili. This recipe makes a few swaps to make things easier and freezes well. Omitting the meat yields a hearty vegetarian chili.

Ingredients

• 2-3 cloves of garlic, diced 
• 1 medium onion, diced
• 1 jalapeno, diced (optional) 
• 1 pack Trader Joe’s soy chorizo 
• 1 lb. ground beef or turkey (can skip or sub sweet potato or tofu) 
• 2 cans of beans, drained (I use black and kidney) 
• 1 8 oz. can tomato sauce 
• 1 14 oz. can diced or crushed tomatoes 
• 1 6 oz. can tomato paste 
• 2 cups preferred stock or water 
• 1 packet taco or chili seasoning  

Instructions

1. Saute diced garlic, onion, and jalapeno in a large pot.
2. Add meat and tomato paste. Saute meat with tomato paste until color deepens.
3. Add seasonings and stock, then add the rest of the canned goods. Bring to a boil then lower heat and simmer for ~30 minutes until preferred thickness, adding water or stock as needed.
4. Serve with sour cream, cheese, and tortilla chips!