As I mentioned in my last post, welcome to part 2 of healthy, cost-conscious, portable recipes to try out!
Spicy vegetarian chili
Prep Time: ~15 minutes (or soak the beans 8 hours in advance if you don’t like to use canned beans)
Cook Time: ~10 minutes (+30 minutes on a timer)
Total Time: ~1 hour
For ingredients, you could really add any type of beans you like, as well as other veggies you love! Or, realistically you could input veggies you have left over in your fridge – it’s a great way to use them up while getting a highly varied, better tasting chili.
1-2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño or red chili pepper, seeded, minced
1 red bell pepper, seeded, diced
2 tbsp chipotle chili powder (or more for spicier chili)
1 tbsp ground cumin
1 cup tomato sauce
4 cups water
1 (15-oz) can black beans, drained
1 (15-oz) can chickpeas, drained
1 (15-oz) can red kidney beans, drained
salt and fresh ground black pepper to taste
6 oz pepper Jack cheese, shredded
1. Add the olive oil and onions to a pot, and place over medium heat. Saute the onions until they are translucent.
2. Add the garlic, jalapeño, red bell pepper, oregano, chipotle, cumin, and chili powder. Cook stirring for 3 minutes.
3. Add the tomato sauce, or make your own! If you have a blender, it’s very easy to do. I took 6-7 tomatoes, and mixed it with the 4 cups of water in my Vitamix blender. You could use a food processor as well, it will work just as well!
4. Add in the remaining ingredients (water, if you didn’t make your own tomato paste), beans and veggies you like.
5. Bring to a simmer, reduce heat to low, and at this stage, set a timer for 30 minutes while your chili stews and you go enjoy doing something else.
6. Serve in bowls with your desired toppings. Chives, goat yogurt, or shredded cheese are all great options!