Chili is an easy meal to make and freezes well for future quick meals. Just serve with some fresh bread – or even better, garlic bread. The base is tomatoes, beans, vegetables and some spices but you can choose varying amounts and different beans and vegetables to make it your own!
Ingredients
2tbspoil
1large oniondiced
4clovesof garlicfinely minced or ½ teaspoon garlic powder
1-3tablespoonschili powdermore will be spicier
2tablespoonsof cumin
1teaspoonoregano
1/4– 2 teaspoons of chili flakesthe more chili flakes the spicier it will be
2bell peppersdiced
2medium carrotsdiced
3celery stalksdiced
2– 28oz cans of whole tomatoescrushed by you or diced tomatoes and their juice
2– 15-ounce cans of beansdrained and rinsed: kidney and black beans work great!
2cupof frozen or fresh cornyou could use fresh but frozen is easy and works great
Saltto taste
Instructions
Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add spices and sauté for 1 minute more.
Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low with the lid off.
Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
Generously salt to taste.
Serve on its own or with brown rice or whole grain pasta.
Recipe Notes
*If you have a slow cooker or crock pot, this is even easier! Just toss everything in the slow cooker, stir, and cook on high for 4 hours or 6 – 8 on low heat!