Easy Veggie Chili


I got some requests for this recipe, so here goes!  I have made quite a few chili recipes (like this one) which are all good in their own right, but sometimes I just like to cook on the fly.  June gloom found us yesterday here in California, so chili just sounded so good.  And it’s one of Olivia’s favorites.  When ‘chili’ shows up on her school’s cafeteria menu, she’s super excited.  Is that weird?  This recipe is my basic, go-to recipe that involves very little thinking and uses things I always have on hand in my pantry.  Feel free to play around with the types of beans, add a little cayenne if you’re so inclined, or change up the spices – it’s really a flexible recipe and won’t mind at all.

Easy Veggie Chili (makes approx. 6 servings)

You’ll need:

  • 1 TBSP olive oil
  • 1 onion, chopped
  • 5 – 6 cloves of garlic, pressed through garlic press or chopped
  • 3 small carrots, finely chopped
  • 2 cans black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 28 oz. can San Marzano tomatoes (I only had whole tomatoes so I pureed them a bit in my Magic Bullet)
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 TBSP smoked paprika
  • 1 cup frozen corn
  • salt & pepper to taste

Saute your onion, garlic and carrot in olive oil over medium-high heat until your onion starts to brown up a little.  Add your beans, tomatoes, chili powder, cumin, smoked paprika and stir everything around pretty thoroughly to get all the spices dissolved and distributed.  At this point, add a couple pinches of salt and some pepper and add up to 3/4 cup water (depending on how thin or thick you like your chili.)  Bring this mixture to a boil, then add your corn.  Bring back up to a boil, then reduce to simmer.  Simmer anywhere from 20 minutes to an hour, or even longer if you have the time and patience.  Taste for seasoning, add more salt if needed.  Easy right?

Serve with your choice of toppings.  We love sharp cheddar cheese, scallions, lots of cilantro, and a dollop of greek yogurt.  I also got a Marie Callender’s corn bread mix (so easy: just add water) and made mini corn muffins that took about 10 minutes in the oven.  These were a HUGE hit with the girls, with a little smear of butter of course.


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