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Vegetarian chili mac and cheese

It’s been really cold here (well, cold for me) and that makes me want comfort food. One dish that I absolutely loved in the past but haven’t had a chance to remake is my One Pot Chili Pasta from the SNAP Challenge in 2014. That pasta not only saved my life as far as filling me up on an extremely restricted budget, but it was SO GOOD. I was really excited to make it again this week, but I had already spent a large part of this weeks budget on pork for my Nam Sod, so I decided to transform the old One Pot Chili Pasta into a new Cheesy Vegetarian Chili Mac.

The new version is very similar to the old, but it has no beef (obvi), more beans, some diced tomatoes, and uses vegetable broth in place of the beef broth. How did it turn out? OMG still so good. Like, so good that I’ve been eating it for breakfast all this week because I’m so excited to eat it every day that I can’t even wait for lunch. There’s something about the thick, tangy sauce with the smoky chili powder and just a hint of cheddar that is just irresistible to me. This is the type of food that I have to be very conscious about eating because if I don’t pay attention, I’ll just keep eating until my belly bursts. My stomach says, “No more, I’m full!” and my brain says, “But… but… it’s soooo good! Keep going!” It’s dangerous.

Cheesy Vegetarian Chili Mac

P.S. This makes a huge batch, like around 10 cups. If you know you can’t finish it all within 5 or 6 days, it can be frozen. Pasta does get a bit softer upon freezing and thawing/reheating, but for me that’s negligible for a dish that tastes so freaking good. 4.72 from 107 votes This rich and comforting Cheesy Vegetarian Chili Mac cooks in one pot and in just about 30 minutes, making it the perfect stress-free weeknight dinner. Total Cost: $8.90 recipe / $1.11 serving Author: Beth – Budget Bytes Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 8 (10 cups total)

Ingredients

Instructions

  • Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
  • Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
  • Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
  • Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
  • When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
  • Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.

Notes

*This chili powder is a blend of mild red chiles and other spices. Some brands may contain spicy cayenne, so just be aware of whether your chili powder is spicy or mild. Nutritional values are estimates only. See our full nutrition disclosure here. Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

How to Make Vegetarian Chili Mac – Step by Step Photos

Begin by dicing one yellow onion and mincing two cloves of garlic. Sauté the onion and garlic with 1 Tbsp olive oil in a large pot over medium heat until the onions are soft and transparent (about 3 minutes). Make sure you’re using about a 5 qt pot because this makes a large batch.

Add 2 Tbsp chili powder and 2 Tbsp flour. This is a mild chili powder, which is a blend of mild red chiles and other spices. Some brands may have some cayenne pepper (spicy) in the blend, so just be aware of what type you have and how much you’re adding. I use McCormick, which is 100% mild. If you have a mild chili powder and WANT spicy, you can add a pinch or two of cayenne pepper.

Continue to stir and sauté the flour and chili powder with the onions and garlic for about two minutes more, or until it begins to coat the bottom of the pot. This toasts the spices and flour and creates a roux, which helps thicken the sauce later.

Add one 15oz can diced tomatoes (not drained), one 15oz can each of kidney beans, black beans, and pinto beans (all drained and rinsed), and one cup of frozen corn kernels.

Also add one 15oz can tomato sauce and two cups vegetable broth. Stir everything to combine and to dissolve any flour and chili powder that have stuck to the bottom of the pot (you should be able to feel when the bottom of the pot is smooth).

Finally, add 2 cups (or about 1/2 lb.) uncooked macaroni noodles and stir to combine with the rest of the ingredients. Place a lid on the pot, turn the heat up to medium high, and let the pot come to a boil. Stir every couple of minutes while it’s heating to prevent the pasta from sticking to the bottom.

Once it reaches a boil, turn the heat down to low and let it simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Make sure to keep stirring every couple of minutes to prevent the pasta from sticking while it is simmering.

The chili mac is pretty good at this stage, but it’s about to go to the next level…

Add one cup of shredded sharp cheddar. It’s important to use cheddar because cheddar melts into sauces very smoothly and does not get stringy the way other cheese, like mozzarella, would. It’s also important to get “sharp” cheddar because it’s tangier and more potent than mild or medium cheddar, which means you can use less and still get a good cheesy flavor in the whole pot.

When the cheddar stirs in it will melt into the thick sauce and turn it all creamy and delicious.

This stuff is serious business.

I can not say no to the Cheesy Vegetarian Chili Mac!

Can you??

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Chili mac is a classic vegetarian comfort food recipe that’s made in one pot in just 30 minutes. This recipe is great for last-minute dinners or to share on game day!

Alright, y’all. This is a warning: this is my one last winter comfort food recipe before I jump headfirst into spring, summer, and all things fresh fruit and veggies.

It’s fitting to have this vegetarian chili mac (and cheese) as an end of winter celebration. This is a recipe that I’ve been trying to share forever, but I always find another recipe to share.

Better late than never?

So, here it is in all of its glory: chili mac and cheese made vegetarian, or even vegan if you just sub or omit the cheese.

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Chili mac draws from my Midwestern comfort food roots. We spent many a dinner at Steak ‘n Shake, where my mom always ordered the chili mac.

That spaghetti and chili combo inspired me to make a vegetarian version that’s equally cozy. But maybe a little more healthy and a little less meat-y.

This vegetarian comfort food recipe is

  • Made in 30 minutes
  • Made in one pot
  • Full of plant-based protein
  • Healthy vegetarian comfort food at its finest!

Recipe Notes for customization

Beans. You can use whatever canned beans you have on hand for this recipe. I use a combination of light and dark kidney beans.

Try out one can of garbanzo beans, white beans, or black beans with one can of kidney beans for a twist on the base recipe.

Pasta. I use elbow pasta for chili mac, but you can use any small pasta for this recipe.

Cheese. I use cheddar cheese (my fav!) but Monterrey jack is also a delicious option. Shredded vegan cheese can be used to make this recipe vegan.

It may look like a lot of ingredients, but don’t worry! This recipe is very straightforward.

You’ll saute the onions and mushrooms until soft, then stir in the spices, liquids, and beans. Simmer uncovered until the pasta is fully cooked.

Top with green onions and maybe a little bit of hot sauce. This recipe makes five large servings.

Looking for vegetarian dinner recipes?

  • Tempeh and Vegetable Pasta Bake
  • Vegetarian Black Bean Enchiladas
  • Stuffed Acorn Squash
  • Red Lentil Coconut Curry
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, chopped
  • 1 medium white onion, diced
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dry oregano
  • 10 ounces dry elbow pasta
  • 2 cans (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (4 ounces) tomato sauce
  • 4 cups vegetable broth
  • 1 cup shredded cheddar cheese
  • chopped green onions, for topping
  1. Heat olive oil in a dutch oven or large pot. Add the chopped mushrooms and diced onions, sprinkle with salt. Saute for 5 minutes, or until the onions and mushrooms have softened.
  2. Add the garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring continuously to prevent burning.
  3. Pour in the elbow pasta, kidney beans, crushed tomatoes (with juices), tomato sauce, and vegetable broth. Bring to a simmer. Simmer uncovered until pasta is tender, about 12 minutes.
  4. Stir in the cheddar cheese. Serve topped with chopped green onions. Enjoy!
  • I use light red kidney beans and dark red kidney beans. Alternately, you can use whatever bean you have on hand, like black beans or white beans.
  • To keep the sodium down, choose cans labeled “reduced sodium” or “no added salt”. Choose low sodium vegetable broth and add salt to taste at the end.
  • This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.

Recommended Products

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Yield: 5 Serving Size: 5 servings
Amount Per Serving: Calories: 367 Saturated Fat: 5g Cholesterol: 23mg Sodium: 1161mg Carbohydrates: 50g Fiber: 3g Sugar: 5g Protein: 15g

Enjoy this recipe? You’ll love these:

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Vegetarian Chili and Macaroni and Cheese combine in this comforting meal. Flavorful vegetable chili, elbow macaroni, and a creamy cheese sauce makes this a hearty and nourishing meal even meat eaters will enjoy.

I created this Vegetarian Chili Mac and Cheese as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are my own.

Today I’m bringing you the ultimate comfort food. Chili + mac and cheese! I combined the two in this hearty and nourishing meal. Although this recipe is vegetarian, even meat eaters will enjoy it! Flavorful vegetarian chili, elbow macaroni, and a creamy cheese sauce. What’s not to love?!

I cook vegetarian meals for my family quite often. I also have several members of my extended family who are vegetarian. I am a firm believer that vegetarian cuisine can be just as hearty and tasty as any other cuisine. Morningstar Farms makes it easy to produce flavorful recipes with their line of vegetarian products. I used their Grillers Crumbles in this Chili Mac and Cheese, which has quickly become a new staple in our house.

The base of this recipe is an easy vegetable chili. It is filled with bell peppers, onions, carrots, green chiles, corn, tomatoes, and beans. Pasta is added and cooks right in the chili. A simple cheddar cheese sauce is made, and it gets poured into the chili to make this dish extra creamy and cheesy.

As the weather cools and you’re looking for comforting meals to share around your table, I hope you’ll give this Chili Mac and Cheese a try. You can get the ingredients needed at Target (look for the Morningstar Grillers Crumbles in the freezer department). Let me know how you like it!

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Pin 4.75 from 4 votes

Vegetarian Chili Mac and Cheese

Chili and macaroni and cheese combine in this comforting vegetarian meal. Flavorful vegetable chili, elbow macaroni, and a creamy cheese sauce makes this a hearty and nourishing meal even meat eaters will enjoy. Course main, vegetarian Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Servings 10 Calories 444kcal Author Allison – Celebrating Sweets

Chili:

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 large carrot diced
  • 2 cloves garlic minced
  • 4 -6 tablespoons chili seasoning mix see note
  • 1 teaspoon salt
  • 12 oz package Morningstar Farms Grillers Crumbles
  • 4 oz can diced green chiles
  • 1 cup frozen or canned corn I used fire roasted
  • 28 oz can crushed tomatoes I used fire roasted
  • 14.5 oz can diced tomatoes I used fire roasted
  • Two 15 oz cans of beans drained (I used black beans and kidney beans)
  • 2 cups water
  • 3 cups elbow macaroni

Cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups grated cheddar cheese divided
  • Chopped parsley to garnish if desired
  • In a large saucepan over medium heat, saute onion, bell peppers, carrot, and garlic in 2 tablespoons olive oil for about 10 minutes. Add chili seasoning mix, salt, Morningstar Farms Grillers Crumbles, green chiles, and corn. Stir to combine. Add crushed tomatoes, diced tomatoes, beans, and water. Stir to combine. Raise heat and bring to a boil. Once boiling, add macaroni. Continue to boil, stirring occasionally, until the macaroni is cooked through (about 10 minutes). If the pasta absorbs too much liquid, you can add more water (1/2 cup at a time). Meanwhile, prepare the cheese sauce.
  • Melt butter in a medium saucepan set over medium heat. Whisk in the flour until combined. Pour in the milk, while whisking, then add the salt and pepper. Continue to cook, whisking frequently, until the milk simmers and thickens slightly (do not boil). Stir in 2 cups of grated cheese. Remove from heat.
  • Once the pasta is tender, pour the cheese sauce into the chili mac, and stir to combine. Season to taste with additional salt. Use the remaining cup of grated cheddar to sprinkle over each serving.

Make sure you use a chili seasoning mix which is a blend of spices instead of just plain chili powder. Adjust the amount (from 4-6 tablespoons) based on your personal preference.

Nutrition

Calories: 444kcal | Carbohydrates: 46g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 934mg | Potassium: 595mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2080IU | Vitamin C: 41.2mg | Calcium: 350mg | Iron: 4.3mg Tried this recipe?Mention @CelebratingSweets or tag #CelebratingSweets!

This Vegan Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

I have a confession to make. I’ve been holding out on you. I literally have been meaning to photograph and share this recipe with you for over a year. I received Gina’s Power Plates cookbook last winter and fell totally in love with this recipe – it’s the ultimate comfort food meal: rich macaroni and cheese meets hearty bean chili. Chewy pasta is folded into an easy homemade “queso sauce” and then wrapped up in a quick homemade chili. Don’t let the lack of actual cheese (the queso is vegan) in this recipe deceive you – the homemade “queso” is smoky and creamy and totally as good as any cheese sauce I’ve made at home (including ones with real cheddar).

So, if this vegan skillet chili mac recipe and book are so good, why did I wait so long to make this for you? Well, to be completely honest, it was because I knew that it was going to be a tough one to photograph (one bowl meals with all cooked ingredients tend to be) and I was really worried about doing it justice. So worried, in fact, that it took me over a year to get around to finally photographing it. So yeah – such a silly reason but here it finally is!

Make sure to check out Gina’s cookbook if you like simple and vegan recipes that are balanced, filling, and delicious! In addition to seeing it for sale online, I’ve also spotted it at Anthropologie (in case you want to go see it in person before snagging a copy). Oh and did I mention that there is even a recipe in the book inspired by one of mine? You are going to have to pick up the book to find out which one! : )

Vegan Skillet Chili Mac Servings: 4 servings Ingredients

  • 1 Tbso olive oil
  • 1 white onion diced
  • 1 green or red bell pepper diced
  • 1 poblano pepper finely diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried thyme
  • pinch of red pepper flakes
  • 1/4 tsp salt
  • 1 14.5 oz can diced tomatoes preferably fire-roasted
  • 1 1/2 cups cooked black beans or 15 oz can drained and rinsed
  • 1 1/2 cups cooked kidney beans or 15 oz can drained and rinsed
  • 8 oz elbow shaped pasta

Cashew Queso Sauce

  • 1/2 cup raw cashews soaked for at least 2 hours and drained
  • 2 Tbsp tomato paste
  • 1 tsp chili powder
  • 1/4 tsp smoked paprika
  • 3 Tbsp nutritional yeast
  • 1/2 cup water
  • 1/4 tsp salt
  • 1 Tbsp freshly squeezed lemon juice

To serve:

  • sliced scallions for serving

Instructions

  1. Bring a large pot of salted water to a boil over high heat.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper, and poblano and cook, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

  3. Add garlic and cook for another minute. Stir in cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Lower the heat, cover, and simmer for 5 minutes.

  4. When the water is boiling, stir in the pasta and adjust the heat to maintain a low boil. Cool until pasta is al dente (reference package directions).

For the queso:

  1. Combine all the queso ingredients in a high speed blender and process until completely smooth. If the sauce is too thick to pour, add another tablespoon of water.

To serve:

  1. Fold tomato bean mixture, pasta, and queso together until combined. Top with scallions and season with more salt and pepper (if needed).

63

This One Pot Chili Mac and Cheese is entirely vegan, gluten free and ready on the table in 20 minutes. A fantastic meal prep and family lunch or dinner.

We all need and want things easy as they get. You know I have a thing for all these one pot meals like this Moroccan Chickpea Lentil Soup (Harira) or my Vegetarian White Chili.

Which is ready in 25 minutes and naturally vegan and gluten free.

If you’re looking for more easy recipes like these, look no further and use the search bar. There are many more delicious recipes coming right up for you.

Let’s keep things easy and make this One Pot Chili Mac and Cheese.

It’s cheesy, creamy, flavorful in and out, comforting, addictive, time saving, made in one pot.

Always exciting by adding your favorite optional add ons.

What is chili mac

Chili mac is typically made with a lot of cheese and often you can find ground beef.

The sauce is made with butter, cheese, and cream. Obviously something like this is not plant based or dairy free.

I do something different. Using cashew milk instead of cream as I found out this plant based milk comes really close in taste to the real deal.

I also tried this recipe with almond or soy milk but I find only cashew milk really delivers the desired taste.

Whenever you can, go for cashew milk. Instead of cheese, we simply use nutritional yeast for a bold cheesy flavor.

How to make Chili Mac and Cheese

This isn’t just a chili mac it’s a One Pot Chili Mac and Cheese. So it’s truly super easy and straightforward to make.

First you will need a pot large enough so that you can cook all the ingredients in it. A smaller one won’t work in this case.

In this large pot heat a bit of oil or vegetable broth for oil free cooking. Add minced garlic and the optional onions and bell pepper.

Fry everything for around 2 minutes.

Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.

Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.

Last add the optional black or kidney beans and finish with the cashew milk. Cook for 5 minutes longer.

It’s all done now. Serve on plates or in bowls, and enjoy.

This One Pot Chili Mac and Cheese makes an amazing and super easy to make dinner or lunch. In no time the whole family will love it.

Also it’s an amazing meal preparation option for work lunches that you can make ahead of time.

Best mac and cheese

I have to admit of all these mac and cheese recipes that I have created, like this Garlic Brussels Sprouts Mac and Cheese or Cauliflower Mac & Cheese, I love this one best.

Truly they are all my and your favorites. I make them all the time.

This One Pot Chili Mac and Cheese stands out in preparation wise. It doesn’t get any easier than this.

If you give this One Pot Chili Mac and Cheese a try, tag me on Instagram and Facebook with a picture.

Love seeing all your remakes.

Cheers, Florian.

Description

This One Pot Chili Mac and Cheese is entirely vegan, gluten free and ready on the table in 20 minutes. A fantastic meal prep and family lunch or dinner.

Scale 1x2x3x

  • 3 cups dried elbow macaroni (12 oz) (I used gf)
  • 5 cups enchilada sauce
  • 2 1/2 cups vegetable broth
  • 3/4 cup cashew milk
  • 1/2 cup nutritional yeast
  • 4 cloves garlic minced
  • salt, pepper to taste

Optional add ons:

  • 4 tsp chili powder
  • 2 tsp cumin
  • 1 tsp Italian seasoning
  • 1 cup bell pepper, chopped
  • 3/4 cup onions
  • 1 cup kidney or black beans, drained
  1. You will need a pot large enough so that you can cook all the ingredients in it. A smaller one won’t work in this case
  2. In this large pot heat a bit of oil or vegetable broth for oil free cooking. Add minced garlic and the optional onions and bell pepper. Fry everything for around 2 minutes.
  3. Now add 3 cups uncooked macaroni pasta, followed by enchilada sauce, vegetable broth, and nutritional yeast. Season with salt and pepper.
  4. Also now is the time to add the optional seasonings like Italian seasoning, chili powder, or cumin. Mix well and cook everything for 10 minutes.
  5. Last add the optional black or kidney beans and finish with the cashew milk. Cook for 5 minutes longer.

Keywords: lunch, dinner, vegan, gluten free, dairy free, plant based, meal prep, mac and cheese, easy food, family recipes

When I was in college, I watched Food Network all. the. time. My roommates can vouch for this. If there was a long enough break between classes, you can bet I was on the couch, drooling over what Giada was whipping up. Back then, I adored Everyday Italian, Good Eats, and Barefoot Contessa. I was even known to indulge in a little Paula’s Home Cooking, but mostly because I was so fascinated by the obscene amounts of butter and mayonnaise in every recipe!

However, one show (okay, and maybe personality) I could never get behind was Rachael Ray. The rest of the Internet has done a pretty good job of explaining why she’s often not a fave. Her…um…perky…disposition aside, for me it was bothersome that she promoted the use of shortcuts that I thought were frankly ridiculous, in that they allowed people to save mere seconds in the kitchen while not encouraging any kind of culinary skill development on their part.

Example? The one that always comes to my mind is telling her viewers to buy pre-chopped onions. Listen, I’m busy too, and I’m tired when I get home from work. But there is no universe in which I will ever be lazy enough to buy pre-chopped onion (at double or triple the cost, I’m sure) versus spending one minute (or less) to chop one. I think the moment she pulled pre-diced onion out of the fridge, packaged in styrofoam and saran wrap no less, was when I was done with Rachael.

But. BUT. During Christmas 2009, I needed a recipe for vegetarian chili to use over the holidays, and in a pinch, found Rachael’s recipe for “Veg Head Chili.” It looked easy enough, with a good supply of different beans and veggies.

Lo and behold, it was a hit. And yes, it did take less than 30 minutes to make (and that’s without any pre-chopped veggies!).

Since that holiday, I’ve come back to this recipe so many times. One bowl is extraordinarily filling, and the chili will keep for a week in the fridge, making it perfect to take to work for lunch. The recipe itself is also versatile — you can sub in different types of beans, and garnish the chili with whatever you have on hand.

30 Minute Meals is definitely NOT my favorite show, but I have to give credit where credit is due. Rach, you did good with this one.

Do you guys have any tried and true recipes that you go to for a quick weeknight meal or for lunch leftovers? Share a link to them in the comments!

Vegetarian Chili

Adapted from Rachael Ray’s Veg Head Three-Bean Chili

  • 2 tablespoons olive or vegetable oil
  • 1 medium yellow skinned onion, chopped
  • 1/2 large red bell pepper, seeded and chopped
  • 1/2 large green bell pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped (you can use only half if you’re sensitive to spice, or omit completely and add in a bit more green bell pepper)
  • 4 cloves garlic, crushed and chopped
  • 1 cup beer (Rachael recommends anything pale, but I’ve found I like to use an amber. If you don’t have or don’t want to use beer, you can also sub in any kind of stock — beef, chicken or veg. I’ve used all three with great results.)
  • 1 (28- ounce) can crushed tomatoes
  • 1 (14-ounce) can black beans
  • 1 (14-ounce) can dark red kidney beans or pinto beans (whichever you prefer)
  • OPTIONAL (makes a chunkier chili): 1 (14-ounce) can garbanzo beans
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon Tabasco, several drops (omit if you’re sensitive to spice)
  • 1 cup canned spicy or mild vegetarian refried beans
  • –kosher salt and freshly ground pepper to season and taste

Garnish ideas: Diced avocado, shredded cheese, chopped red onion or scallions, chopped cilantro, diced tomatoes, sour cream, fresh pico de gallo, tortilla chips….whatever you like!

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Season with kosher salt and black pepper. Deglaze pan with beer or stock, let simmer for one minute, then add tomatoes, black beans, red kidney beans, the garbanzo beans (if using) and stir to combine. NOTE:

Season chili with cumin, chili powder, hot sauce, and salt. Let the chili come to a simmer, then taste and adjust the seasonings with more salt and pepper, if desired. Thicken chili by stirring in refried beans. Simmer over low heat about 10 minutes longer, then serve up bowls of chili and top with the garnishes of your choice.

NOTE: When adding the beans to this chili, you DO use all the liquid in the cans. Because of this, I’d look for canned beans that aren’t stored in a high fructose corn syrup type solution. Beans with no added salt are also a good bet, too.

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