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.
Ingredients
1 can Dark Red Kidney Beans
1 can low sodium black 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
Directions:
- 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
This looks delicious – I like my chili over plain spaghetti (talk about filling)!
Chili on the first day of winter used to be a household tradition when i was a kid. Really wish somebody would’ve slipped my father this recipe… because his kinda sucked (you can’t stir up a can of tomato sauce with hunks of steak and beans and pass it off as ‘chile,’ old man). We’d have to eat that stuff leftover into January. Love the picture up top, per usual. Feel like you might have a career as a food photographer. Also, a little part of me died at the last three words. : )
Chili over spaghetti is surprisingly good (and very filling)!