1 can kidney beans
1 can black beans
1 can chick peas
1 can kernel corn
1 lg can diced tomatoes
2 large carrots
1 small red or green pepper, chopped
1 large onion, chopped fine
1 tsp garlic, minced
2 cups tomato sauce/pasta sauce
2 tbs chili powder
1 tsp hot chili flakes (more or less to taste)
1 lb TVP or soy "ground round" (optional)
Saute onions and garlic in skillet for about five minutes, or until onions begin to go transparent. Add peppers and carrots for another five minutes to soften slightly.
Transfer veggies into a fairly large pot, and add all other ingredients. Simmer over low/medium heat for about an hour until flavours mingle together and heat thoroughly.
Enjoy with some grated cheddar cheese, crushed tortilla chips and/or sour cream. Nice with corn bread on the side!
This chili is so easy to make (once you open up all those cans)! Not a lot of clean up.
I like to make this one in the crock pot. I don't even bother to saute the veggies first; I just throw everything together and it turns out
Recipe by: Adrienne Russell O'Leary, Ohio, U.S.A.
Recipe published: Fall, 2006
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