As a vegetarian, I have to admit that I sometimes miss the substantial qualities of a meat diet. With some vegetarian dishes, it is hard to feel full, as veggies and meat substitutes are often lighter than typical meat. To combat this, I have learned to cook a few hearty dishes for winter. And indeed, I felt full, happy and warm after eating this chili (and then for the four days following that I had leftovers.)
This three-bean chili is a slow cooking dish that you can put on and forget about for an hour, and enjoy the yummy aroma. It’s pretty low maintenance and really only requires a few stirs once it is simmering. It is also a low-fat and cheap recipes that was passed down to me by my step mother, Jane.
1 can Dark Red Kidney Beans
1 can chili beans
1 can stewed tomatoes
1 package McCormicks medium chili seasoning
1 white onion
Shredded cheddar cheese
Light sour cream
Cumin, Cayenne Pepper, and Salt
- Open all cans, drain kidney beans but not black or chili.
- Combine the 3 cans of beans, can of tomatoes and chili seasoning in a large pot.
- Set stove to high heat, bring to a boil, then reduce heat to medium and simmer for an hour, stirring often.
- In the meantime, dice half of a white onion, and shred cheese.
- After an hour, spice ingredients to your liking – I used about half a teaspoon of both cumin and cayenne pepper.
- Turn off stove, let the chili cool and it should be thicker and not very watery.
- Top with onions, a few pinches of cheese and a dallop of sour cream.
Since you will most likely have lots of leftovers, you can mix it up and think of different ways to serve the chili. Here are a few I have had in the past, all good:
Chili as a dip, with wheat corn chips
Chili over baked potato
Chili over rice
Chili over pasta