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In 2020 we stocked up on essential foods for the pandemic.
I wrote an extensive Surviving and Thriving in a Pandemic Guide.
We must have had 50+ cans of beans stored away.
Now 1+ year later, we haven't opened a single can. I don't want them to spoil and waste food.
I decided to learn how to make vegetarian chili.
I've now made this vegetarian bean chili a dozen of times and perfected my recipe.
Best part of this recipe is how easy and quick it is to make, here is how.
All the ingredients will make at least 8 servings of the chili. Enough for a family or left overs for the rest of the week.
Here are all the ingredients above as pictures so you can get a sense of what I use.
1 can of diced tomatoes (14.5 oz), 2 cans of diced tomatoes of green chili (8oz each) and 1 can of tomato sauce (8 oz):
4-5 cans of beans (14.5 oz each); I often use black, kidney and pinto beans at the same time:
Spices: chili powder, ground cumin, ground black pepper, hot pepper sauce:
Get a large pot or pan.
Cook diced onions and minced garlic in a pan with olive oil until lightly cooked.
Add diced tomatoes, diced tomatoes of green chili, tomato sauce, cup of water, 4 cans of beans of any type, chili powder, ground cumin, sugar, salt, ground black pepper and hot pepper sauce.
Cook for 30 minutes, stirring throughout
Serve over white rice. This is a constant meal at the Stalex House.
Another Recipe: take a look at this Oven Baked Chicken I make once per week.