A good hearty chili is not only a vegan (or vegetarian) staple, it is also a great way to clean out your pantry or fridge! I like to make this at the end or beginning of a new week with all of the veggies I didn’t use the week before. The key to a great chili is lots of variety. My list of ingredients is fairly flexible since, like most of my recipes, you can add or subtract as much as you would like.
Ingredients:
- 1 Can kidney beans
- 1 Can white beans
- 1 Can black beans
- 1 red pepper, chopped
- 1 C frozen corn
- 1 C salsa
- Leftover veggies
- Ground beef or turkey (if you eat meat)
- 1 Can tomato paste
- 1 onion
- 4 cloves garlic
- 3 C chicken or veggie broth
- Cumin, Chili powder, garlic powder, salt, pepper, cayenne pepper, etc. to taste
Directions:
- Saute onions and garlic with some oil in a big pot.
- Add broth and desired spices, bring to a boil.
- Add in all veggies and cooked ground meat.
- Simmer on medium heat until veggies are soft and cooked through, about ten to fifteen minutes.
- Add in beans last to avoid them getting too soft and turning to mush. Stir together and cook for another 3-5 minutes.
- Enjoy with your favorite chili toppings including avocado, sour cream, cilantro, cheese, tortilla chips, etc.
The Bauermeister Farm 