Monday, April 19, 2010

3 Can Veggie Chili

I didn't eat beans much growing up, other than baked beans from a can with hot dogs.  Or maybe a casserole with baked beans AND hot dogs.  But other than that, not much.  I guess my parents just didn't care for them.

Once I was grown, though, I started giving them a try.  I started loving Mexican food, and I liked the refried beans or black beans that come on the side of a meal.  Or, bean burritos or tostadas.  Yum.

I also started liking chili.  The problem with chili, though, is that since I don't mix meat and milk, I either have to have chili with meat but no cheese on top, or chili with cheese on top but no meat.  Most of the time I pick choice #2.

This is a super quick, no-brainer veggie chili that I make when time is short.  It's not the most gourmet recipe, but when we're hungry it does the job.  I don't always measure accurately on the spices; add as much or as little as your family likes.

When I do have time I'll cook some dried beans, or use the ones I made during Freezer Cooking Days.  Lately I've been using one can of tomatoes with green chilies (that I stocked up on at the Albertsons closing sale) instead of one can of tomatoes and one can of chilies.  But I don't like it as much - I like having more of the chilies in it.   Over the last couple of months, I've had to leave the green peppers out due to their rising costs.  But the prices seem to be going down now, so the peppers are back in!

3 Can Veggie Chili

2 tbsp. olive oil
2 onions, peeled and diced
1 green pepper, seeds removed and diced
1 garlic clove, peeled and chopped
1 14.5-oz can diced tomatoes in juice
1 4 oz can chopped green chilies
1 15-oz can light red kidney beans, drained and rinsed
1 tbsp. chili powder
1/2 tbsp. cumin
1 tsp. hot pepper sauce

In a large saucepan, heat oil over medium heat.  Add onions and cook for 2-3 minutes, until starting to brown.  Add green pepper and cook for another 1-2 minutes, then add garlic and cook for 1 more minute.  Add tomatoes with juice and turn heat to high until the mixture comes to a boil.  Add chilies and beans, mix, and turn heat down to simmer.  Add spices.  Cook for 10-15 minutes, adding water if the chili becomes too dry.  Serve over rice or pasta with shredded cheese on top.

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7 comments:

Sweet and Savory April 19, 2010 at 5:03 PM  

This chili looks great. I have been making vegetarian chili for a long time. I don't have the same desire for meat, as I used to so I have eliminated it from various recipes, such as chili.

For anyone who wants to cut down on salt, Eden beans have none to little added.

Thanks for linking this to Meatless Mondays.

JessieLeigh April 20, 2010 at 7:35 AM  

Ooh, sounds yummy! My kids and I love vegetarian chili. My husband? Well,he doesn't like beans, so that kind of hinders the plan... ;)

Jen April 22, 2010 at 12:52 PM  

I LOVE chili. I'm going to add this recipe to my to try list. Thank you for sharing. Have a great week.

Laurie April 23, 2010 at 9:41 PM  

Sounds healthy and very easy! Thanks for sharing. DomesticProductions15.com

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