Hearty Healthy Chili

December 11, 2008

Chili is the perfect food on a cold, rainy day like today. I feel bad eating a big pot of chili all by myself, so let me share it with you.


1 can diced tomatoes

1 can stewed tomatoes

1 small can tomato sauce

1 clove garlic

1/4 cup onion chopped

3 cans of beans drained and rinsed (i like to use black, white and kidney but you could use whatever beans you like)

1 package chopped mushrooms (you could also use carrots or celery or all of the above!)

2 cubes boullion (veggie or chix)

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp cayenne pepper

1/4 tsp curry powder

dash salt, pepper, thyme, basil, cinnamon

Start with a large pot. Heat a couple of tblsps extra virgin olive oil in the pot on medium heat and add onions, garlic and mushrooms and cook until onions are translucent. Be careful not to burn the garlic because it will taste bitter. Pull it out of the pot if it looks like it’s going to burn. Once the onions and mushrooms are cooked down, add all the rest of the ingredients and enough water to cover all the ingredients in the pot. Turn up heat until you get a rolling boil. Once it’s boiling, turn down the burner to a slow simmer. Simmer for 20 min or so until the chili thickens up and you get the flavors you want. Also, adjust the quantity of spices to suit your taste. Just add a little at a time and measure in your hand before adding to the chili so that you don’t over season. This meal is easy, affordable, satifsying and cooks in about an hour. It makes a large quantity so eat what you want and freeze the rest!
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Other posts you may enjoy:

  1. Vegan Coconut Chili
  2. Indian Spiced Chili
  3. Chili Stuffed Sweet Potato
  4. White Veggie Chili
  5. White Bean and Onion Soup with Puya Chili Oil Croutons

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