I kind of ran out of food to eat quickly when I come home for lunch and for when I’m lazy. I also had a bunch of vegetables sitting in the refrigerator that were waiting to be used. I had the intention to use them all, but I felt too lazy and tired for the past couple of weeks, so I ended up not. Oops.
Half of them went bad, argh.
I decided to make due with the ones that were still actually good. I decided I wanted to make my veggie chili and some soup. Chili is pretty much my go-to food for a quick meal (obviously after it cooks) and the soup, well, I accidentally bought too much vegetable stock and needed an excuse to use it.
So, I had the pretty boy help me out with cutting and within an hour, I had both the soup and the chili on the stove.
I’m pretty sure the chili is going to come out fine, since it’s my usual recipe, although I added two different onions this time instead of one kind.
The soup, on the other hand, is an experiment and an excuse to get rid of both the vegetable stock and vegetables. I won’t know if it worked or not until after it’s done. If it works and I can recreate it for a second and third time, then maybe I’ll post up the recipe. I mean, might as well, right?
Anyway, let me share my usual chili recipe.
- 28-ounce can of Tomato Sauce (x2)
- 6-ounce can of Tomato Paste (x1)
- 15.5-ounce can of Black Beans (x1)
- 15.5-ounce can of Dark Red Beans (x1)
- 15.5-ounce can of Light Red Beans (x1)
- 15.5-ounce can of White Kidney Beans (x1)
- 14.5-ounce can of Chili-Ready Tomatoes with Chiles (x2)
- 1 cup or so of corn
- Red Pepper (x1)
- Yellow Pepper (x1)
- Orange Pepper (x1)
- Green Pepper (x1)
- *Yellow Onion (x2)
- Minced Garlic (1 to 3 tsp, depending on taste)
- Cumin Powder to taste
- Chili Powder to taste
- Cayenne Powder to taste
- Garlic Powder to taste
- Onion Powder to taste
- Oregano to taste
- Sea Salt to taste
- Pepper to taste
- Nutritional Yeast to taste (optional)
- Butter AND/OR Olive Oil
- Dice the peppers and onions; mince the garlic (unless you're lazy like me and buy pre-minced garlic); prepare the corn (if needed)
- Place peppers, onions, corn, and garlic into a saucepan with butter AND/OR olive oil; sautée for 5 to 7 minutes on medium-heat.
- In the meantime, prepare the tomatoes (drain them) and beans.
- Pour in the tomatoes. Stir and sautée for 1 to 3 minutes.
- Pour in the beans. Stir for about 1 to 2 minutes.
- Pour in the two cans of Tomato Sauce and the entire can of Tomato Paste. Stir and lower temperature to simmer.
- Pour in spices and herbs (cumin, chili powder, cayenne, garlic powder, onion powder, oregano, nutritional yeast, salt, pepper) to suit your taste. I tend to put a nice thick layer of cumin, garlic powder, onion powder, and nutritional yeast. I put a thinner layer that brushes the top with oregano, salt, pepper, and chili powder, and then I shake the cayenne 5 or 6 times; I do not measure. Stir in the spices and herbs until they pretty much disappear.
- Simmer chili for AT LEAST 2 hours before serving; I recommend overnight or until the chili starts turning a delicious dark reddish-brown colour.
- I find it makes at least 5 to 7 servings.
*you can substitute the onion for another kind if you wish OR have two different onions
Oh ho ho ho, you guys can print the recipe out too!
I know some people hate when you say “to taste” for spices, but honestly, I don’t measure out my spices; I just kind of throw in whatever I think looks fine and be done with it.
If you’re vegetarian, I definitely recommend adding in the nutritional yeast. If you’re not, skip it.
When I first started making chili, I used to use veggie grounds to add a meatiness to it. It never occurred to use beans until I made a veggie-loaded chili from Oh My Veggie. When I decided to add beans to my own chili, I quickly realized that the veggie grounds were unnecessary — the beans did a fine job at packing a flavourful punch.
In fact, the beans added SUCH a flavourful punch, I didn’t even taste the grounds!
A lot of my omnivore family members who occasionally will eat the vegetarian chili with the veggie ground think in order for it to taste good, you need the veggie grounds.
I thought that too at one point, but definitely not now.
It tastes SOOOOOO much better without them!
I know, I know, crazy talk, harharhar.
Welp, hope somebody likes the recipe! I’m looking forward to both of these dishes. I wonder if the soup will taste alright…