This week’s recipe was handed down to me by my mother and now I present it to you, enjoy!
s the weather gets colder, my belly starts to want warm, hearty meals just like this chili. It’s packed with beans and warm spices that make it the perfect meal for this time of year. It’s also hearty enough that you’ll feel full and satisfied…no meat required. And if it’s camping weather in your neck of the woods then you’ll want to take the ingredients along to make this one-pot meal. Just let it simmer over the open fire on these cold Autumn nights and then make some friends because this bountiful recipe makes enough to serve 10. If you aren’t looking to feed quite that many people at once, it freezes great or can be packaged in mason jars* and given as gifts to neighbors and co-workers.
From the Pantry:
- (1) 15oz. can Bush’s white beans
- (1) 15oz. can Bush’s mayocoba beans
- (1) 15oz. can Progresso cannellini beans
- (1) 15oz. can EL Jibarito – dry pigeon peas
- (1) 15oz. can Joan of Arc dark red kidney beans
- (1) 15oz. can Joan of Arc light red kidney beans
- (2) 15oz. cans Goya black beans (drained and rinsed)
- (1) 28oz. can RoTel mild diced tomatoes & chilies
- (1/2) 6oz. can tomato paste (use your favorite brand)
- (1/2) 15oz. can tomato sauce (use your favorite brand)
- (1) 4oz. can LaPreferida mild green chiles
- 1 Package of Sazon Goya – Con Azafran
- 1 Chili Mild seasoning packet (any brand)
- 1 Packet Taco Bell, Taco Seasoning Mix
- 1 tsp. cumin
- Janes’s Crazy Salt – to taste
- Ground pepper – to taste
From the Garden
- 1 sweet onion, chopped and cooked till soft in 1 tbsp. olive oil
- ½ tsp. minced garlic
- 2 tbsp. fresh cilantro, chopped
- 2 green peppers, sliced
- 1-2 limes, cut into wedges
From the Bakery
- 1 loaf of hearty whole wheat mountain bread
Cook the onion in the bottom of a large pot until soft and transparent. Add all of the remaining ingredients (except the lime wedges) to the pot and bring to a boil. Allow the chili to boil for 5 minutes then turn down the heat and simmer 3-4 hours. Serve with a lime wedge to squeeze over your chili and a hunk of whole wheat mountain bread on the side. Serves about 10 (or a family of 4 with lots of leftovers)!
If you’re going to take this recipe camping you can leave all of the pantry items in their cans and get the kids to open and pour them into the pot while you put the tent up. The spices can all be tossed together in a small mason jar and the lime and onion can be left whole. The remaining garden items can be put together in another mason jar.
I prefer to keep my chili pure and simple so I don’t serve it with toppings but I know that some people get really creative with their toppings! How about you, what is your favorite chili topping? Cheese? Diced onion? Sour Cream?
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Care to learn more about being a vegetarian? Click here to read my mini-series: When Veggies Come to Dinner
*If you’re going to store the finished chili in mason jars, it must be stored in the refrigerator unless properly canned. For more information on canning check back later this month for a step-by-step tutorial.
And thank you for the compliment.
