Hearty Healthy Veggie Chili


VeggieChili

Cheap Eats to Feed the Masses

Looking for an inexpensive, healthy & hearty main dish that’s a perfect ‘chilly’ weather crowd pleaser?  Then you’ll love our Fab & Fru 3 bean veggie chili!  It’s easy to make, easy to freeze, and perfect for weekend gatherings or a week night family dinner.  And, by the way -  it’s even better the next day!

Serves 8 for under $25

Ingredients

  • 2 cups of dried organic kidney beans (or 2 cans)
  • 1 cup of dried organic black beans (or 1 can)
  • 1 cup of dried adzuki beans (or 1 can)
  • 1 large can of organic diced or whole tomatoes
  • 1 green pepper
  • 1 red or yellow pepper
  • 1 jalapeno pepper
  • 1 large onion
  • 4 garlic cloves
  • 1 medium sweet potato
  • 1 cup of corn kernels (optional)
  • 3 tablespoons of olive oil
  •  1 1/2 tablespoons of red chili powder
  • 1 1/2 teaspoons of cumin
  • 1 1/2 tablespoon of apple cider vinegar
  • 2 teaspoons of sea salt (or to taste)
  • red chili pepper flakes to taste

Optional Garnishes:

  • 1/2 cup of fresh cilantro
  • 4-6 scallions
  • 1-2 avocados
  • cheddar cheese
  • sour cream

Directions

If you are going to use dried beans, soak them for 4-6 hours and then rinse.  Chop all peppers, onion and garlic.  If you like your chili a little less spicy, remove some of the jalapeno seeds. Coat the bottom of a large pot with olive oil and sauté the onion and peppers.  Once the onion starts to become translucent, add the garlic to the mixture. Add the tomatoes and use a potato masher to mash and release the juices if need be.

Add in the beans, the apple cider vinegar, salt and all the spices. Stir & cover the pot for 45 minutes and let the chili simmer. Peel and cube the sweet potato and add it to the chili. Add the corn as well, turn up the heat to medium, cover, and cook for another 15-20 minuted.  Stir it once or twice so the bottom of the pot doesn’t burn. The sweet potatoes should be soft once this step is completed.

For the next 25 minutes (or until the dried beans are tender), reduce the heat to simmer and only cover the pot with the lid halfway.  In the meantime, prepare your garnishes…

For the vegans, garnish each bowl with a sprinkle of chopped cilantro, scallions and some avocado cubes.  Add a dollop of sour cream and a generous sprinkle of shredded cheddar for those who can’t resist…  Enjoy!

*For all you crock pot lovers, this recipe is easily adaptable and equally delicious in the crock pot – especially if using dried beans.

 

 

 

 

 

 

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