A few years ago I was at my grandma’s house for a long weekend up north and she made me this chili. Now, if you’re anything like me, when you hear the word chili you think beef. And I hate red meat. So I have always been turned off by chili. But this recipe has no meat whatsoever in it, although I’m sure you could add some if you really wanted it.
It is such a simple recipe to make and in my opinion is even better the next day once the flavors have had time to sit together. I also usually tend to freeze about half of the batch in individual containers to take out for easy lunches when we are looking for them down the road. There is nothing better than when you are meal prepping for the week ahead for your husband and have 0% drive to make his lunches and then you remember that you have enough different meals in the freezer (that are still homemade and healthy) that you can send him with. And literally all you have to do is move them from the freezer to the refrigerator. It is such a nice break every once in a while.
So anyway, my grandma found this recipe from some old cooking magazine she had, but what I am outlining below is kind of how we adapted it to make it even a little bit simpler than it already was. She has more cookbooks and magazines than anyone else I know and while that can be overwhelming, I can almost always find a bunch of things that look delicious to make when I go to her house.
Vegetarian Chili Recipe
Ingredients:
1 white onion, chopped
1 green onion, chopped
2 garlic cloves, chopped
2 14.5 oz cans of stewed tomatoes
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed
1.5 cups rice (I use long-grain brown)
2.5 cups water
2 tbsp chili powder
1 tsp cumin
Directions:
Chop the veggies.
Sauté the veggies in a little oil until tender.
Add all other ingredients.
Mix them up and let it come to a boil.
Lower the heat and simmer (covered) for about 30 minutes.
That’s it! SO simple. And to be honest, I usually top it with a little cheese when I eat it. And I like things really spicy, so I would play around with the chili powder until you find the amount that works for you.
I haven’t been cooking as much as I used to lately, so I am happy that I am slowly but surely starting to get back into it again. I also made a Chrissy Teigen recipe the other night for an orzo/cauliflower/lemon dressing dish that was fantastic and left us with a ton of leftovers, too. But tonight we get to go out to dinner, so no cooking or food prepping for me today. 🙂
I hope you love this recipe if you try it out!
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