Quick and Easy Meatless Chili
After my hub on organizing your pantry there was a request for some recipes and I am more than happy to comply! This is one of my favorite recipes for chili so far! It's definitely perfect for this very cold weather we are having! I hope you enjoy it as much as Matthew and I do!
For this recipe you will need:
- 1 large onion, chopped (I like using sweet onions)
- 1 large green pepper, chopped
- 1 large sweet red pepper, chopped
- 4 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 can (16 ounces) hominy, rinsed and drained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (8 ounces) tomato paste
- 2 cups of water
- 3 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ground cumin
- 2 teaspoons dried thyme
- 2 teaspoons parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
In a large soup kettle or pot, saute the onions, peppers, carrots, and garlic in the olive oil for 15 minutes, or until the veggies are tender.
Stir in the remaining ingredients. Bring the mixture to a boil. Reduce heat and cover for 30 minutes. Once the chili is heated all the way through it's ready to serve!
Now a little word of advice:
- In a previous post I talked about BPAs that are used in the canning process. Obviously I don'twant everyone to run out and buy all those canned beans and increase the BPA exposure. So buy your beans dried and soak them the night before you are ready to make the chili.
- To replace the tomato paste: use double the crushed tomatoes and reduce the liquids in the recipe. You'll only need to add 1-1.5 cups of water, it depends on how thick you want your chili to be.
I hope this helps keep the chill off this winter!
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