We booked a hotel room for the night and had a blast hanging out and exploring the casino before and after the show. The place was over a mile long - it was insane! We found some live music and danced until way past our bedtimes.
Yesterday was Jay's actual birthday, but, after such an eventful Friday night, he requested a low-key night in with chili and a movie. I tried a new recipe that was similar to the chipotle chili I made over Christmas, but I changed up a few ingredients and used tempeh instead of beef. It was a big hit with the birthday boy!
Vegan Tempeh Chili
2 tablespoons olive oil for sauteing
1 8 oz. package tempeh, crumbled1/2 large onion, chopped
3 large cloves garlic, minced
1 green bell pepper, cored, seeded and diced
1-2 tablespoons chopped chipotle peppers in adobo sauce
1 can (15 oz.) red kidney beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 can (15 oz.) black beans, drained and rinsed
1 can (28 oz.) diced fire roasted tomatoes and juices
1 can (8 oz.) tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
Salt & freshly cracked pepper to taste
1 cup dark beer
1 can (15 oz.) red kidney beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 can (15 oz.) black beans, drained and rinsed
1 can (28 oz.) diced fire roasted tomatoes and juices
1 can (8 oz.) tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
Salt & freshly cracked pepper to taste
1 cup dark beer
1/2 cup water (if more liquid is needed)
Toppings of your choice (We used chopped jalapeno, green onions, radishes, and cilantro.)
In a large pot, heat your olive oil over medium heat. Add tempeh, onions, garlic, and green pepper and cook for about 3 minutes, stirring frequently. Add the chipotle peppers and cook for another minute or two. Add beans, tomatoes, tomato sauce, and dark beer/water, bring to a boil, reduce heat to low, cover and simmer for about one hour. This gives the tempeh plenty of time to soak up all the flavors! Garnish with toppings of your choice. Yum!
Toppings of your choice (We used chopped jalapeno, green onions, radishes, and cilantro.)
In a large pot, heat your olive oil over medium heat. Add tempeh, onions, garlic, and green pepper and cook for about 3 minutes, stirring frequently. Add the chipotle peppers and cook for another minute or two. Add beans, tomatoes, tomato sauce, and dark beer/water, bring to a boil, reduce heat to low, cover and simmer for about one hour. This gives the tempeh plenty of time to soak up all the flavors! Garnish with toppings of your choice. Yum!
It is currently snowing once again here in OKC, so it looks like a relaxing Sunday at home is in my future. If the roads aren't too bad, we may venture out this evening to watch the Superbowl with friends. I could care less about football, but I always tune in for the commercials and the halftime show! Have a great day!
Good recipe
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