Small House Big World

Veggie Chili #1: The Old Standby

Anna Edgren • January 1, 2015

Veggie Chili #1: The Old Standby
I make a lot of chili because it is easy, comforting, and I often have most of the ingredients on hand. Chili is the kind of thing where you can throw whatever you want into it and it will cook into a wondrous and delicious mush. If you have anything like extra carrots, zucchini, celery, or squash on hand, you can throw them in as well. Because why not. This is my basic standard tomato-based 3 bean chili that I make most often when I don't care to go out of my way to pick up any special ingredients.
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  1. 2 tablespoons oil (olive or vegetable)
  2. 1 small onion
  3. 1 green pepper
  4. 6-8 mushrooms (white button, crimini, or baby bella)
  5. 2 cloves garlic
  6. 1 can great northern beans
  7. 1 can pinto beans
  8. 1 can kidney beans
  9. 1 cup corn
  10. 1 can diced tomato
  11. 1 small can tomato paste
  12. 2 tablespoons cumin
  13. 1 teaspoon chili powder
  14. 1 tablespoon sugar
  15. 1 tablespoon Italian seasonings
  16. Liberal salt and pepper
  17. Tabasco sauce or whatever other fun hot sauce you may have laying around
  18. 1 cup vegetable stock or water (optional)
  19. Dollop of sour cream (optional)
  20. Shredded cheddar cheese (optional)
  1. In a large soup or stew pot, heat a bit of oil on medium heat. Add cumin and chili powder and cook in the oil to release the flavors.
  2. Add onion and green pepper and cook until they start to soften.
  3. Add mushroom and garlic and cook another couple of minutes.
  4. Drain and rinse all beans and corn, and add them to the pot. Add diced tomatoes (with the juice) and can of tomato paste.
  5. Add all additional seasonings: sugar, salt, pepper, Tabasco sauce. Allow the mixture to come to a boil. Depending on the desired thickness of your chili, add vegetable stock or water.
  6. Simmer on low for 1 hour.
  7. Taste the chili and add additional cumin, chili powder, sugar, or salt and pepper if you want a bolder flavor.
  8. Serve with sour cream and cheddar cheese on top if desired. Yay chili!
Small House Big World
main dishveganvegetarian

Anna Edgren • January 1, 2015

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