[RECIPE] Easy Chili

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Spring has yet to come here in Champaign, IL so we made chili the other day! This was the best chili I’ve ever made, yay! It was delicious and packed a bit of a punch too. It was also super easy and vegetarian! So yes, I am super excited to share it with you!

This makes 3-4 servings depending on the size of the serving. The ingredient list may seem long but it’s primarily seasoning and canned foods.

This dish has a ton of fiber but is a little lower on the protein side. I recommend adding 1 ounce of cheese and 1/4 cup Greek yogurt to bowl when serving to provide more protein (and delicious taste, of course).

Ingredients:

  • 1 teaspoon olive oil
  • 1 medium onion, diced
  • 1 bay leaf
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 teaspoons or 1 tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 can green Chile’s
  • 1 bell pepper, diced
  • 1 stalk celery, diced
  • 1 can crushed tomatoes
  • 1/2 cup water
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 can kidney beans, rinsed
  • 1 can chickpeas, rinsed
  • 1 small can corn, rinsed
  • Toppings like Greek yogurt, cheese, avocado

Instructions:

  1. Heat oil in large pot on medium heat
  2. Add diced onion and let soften (~3 minutes)
  3. Add in bay leaf, cumin, salt, oregano, and garlic. Temper for about 1 minute (stir around in onions/oil and let warm up)
  4. Add the Chile’s, peppers, and celery and let cook for 3 minutes
  5. Add crushed tomatoes, water, cayenne pepper, paprika, kidney beans, and chick peas. Lower heat to medium low and let simmer for 40 minutes. Stir pot contents a few times.
  6. Add corn and let cook for just five more minutes.
  7. Sahtain!

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