In The Kitchen With Grandma Jean's Meatless Chili Sauce/Salsa Recipe

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor and texture.

kidney beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Using water with bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Wash the tomatoes and scald them by pouring hot boiling water over them to loosen the skin.

Peel the tomatoes and cut them, then squash them slightly with your hands.

Place the squashed tomatoes and all other ingredients into a large pot to boil.

Turn on the heat and add the onions to the pot, stirring them in.

Add the green peppers (and any red peppers if desired) to the pot and stir.

Add the celery to the pot and stir again.

Add the salt, ground cloves, cinnamon, sugar, and vinegar to the pot, stirring to combine.

Turn the heat to high to bring the mixture to a boil, then reduce to a low boil, stirring often to prevent sticking.

Cook for approximately 1 to 1.5 hours until the chili thickens.

Taste the chili to check for seasoning.

Prepare jars for canning by ensuring they are very hot, placing them in a pot of boiling water.

Empty the water from the jars and use a funnel to fill them with the chili using a measuring cup.

Take the lids (which should be in hot water) and place them on the jars, sealing them tightly.

Ensure the jars are clean around the top before sealing.

Listen for the 'ping' sound which indicates the jars are sealed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary