Simple Vegan Chili

Today’s run: none. overslept. bummer.

There are about a million veggie chili recipes out there, and they’re all pretty much variations on a theme. I like a simple chili that I can make with basic ingredients – I like actual veggies in my veggie chili, not a lot of fake meat stuff. I have to admit, this is not an entirely virtuous recipe, though, because it uses so many canned things. After I make something like this I look at all the cans lined up on the counter, patiently waiting to be recycled, and wonder if I really cooked or just opened up a bunch of cans and dumped the contents into a pan? Alas, cans are handy and cheap, so I use them with reckless abandon.  This recipe is kid-friendly, easy, yummy, and cheap!

1 tablespoon olive oil

1 onion, finely chopped

1 tablespoon chili powder (more or less to taste)

salt, to taste (a lot of chili powders have salt so check yours first)

1 pepper, sliced (green, yellow, orange, red – whatever you have on hand)

2 zucchini, diced

1 BIG can crushed or diced tomatoes (28-oz)

1 can kidney beans

1 can diced chilis, optional

heat up oil; saute onions. When onions have cooked for a few minutes, add chili powder and salt, and stir. Cook for another 5 minutes; add in other veggies, and cook for a few minutes. Open up all your cans, drain the kidney beans, and dump everything into the pot. Let simmer for at least 20 minutes. Serve plain or over rice.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s