Recipe: Easy Vegetarian Chili

We’ve been having a gorgeous, Indian Summer this year. The leaves are turning their brilliant autumnal shades, but the air is still summer-warm. I feel doubly blessed to have my favourite month and my favourite weather at the same time. Even though it hasn’t quite been cool yet, I am already starting to crave some good cool weather foods. I made my first pot of chili of the season last week. I was in a rush and didn’t get any good pictures, but I’ll share the recipe anyway. This is another easy “kitchen sink” recipe. As long as you’ve got some beans and sauce in the house, you can pretty much add whatever else you have on hand.

Ingredients:

• 2 cans kidney beans
• 1 can garbanzo beans (chick peas)
• 1 can pinto beans
• 1 large jar of tomato sauce
• 1 box (or can) of tomato soup
• baby carrots
• 2 medium onions
• 3 cloves of garlic
• olive oil
• 1 bag frozen corn
• your favourite spices

Directions:

Peel garlic and onions. Chop onions, garlic and carrots into bite-sized pieces. Put onions, garlic, and carrots into a pan. Cover with a thin layer of olive oil and saute until tender. Rinse all of your beans. Add beans to a large pot. Add onions, garlic, and carrots to the pot. Put frozen corn in the empty pan, add olive oil. Saute until tender. Add corn to the large pot. Add sauce and stir. If chili is thick, begin adding tomato soup until you reached your desired thickness. Add your spices. I used cinnamon, salt, pepper, garlic powder, thyme, 2 bay leaves, and cayenne pepper — a good dash of each. Heat the pot over medium-high heat until everything comes to a light boil. Then, turn heat down to low and allow everything to simmer for 50 minutes. Stir occasionally. Serve over rice or quinoa. Enjoy!

^^^ The reason why I was in a hurry/didn’t get any good photographs of my chili! Hehe… ^^^

Happy Monday, loves! My camera has been in the shop since Friday having its sensor cleaned. I honestly felt naked all weekend. 🙁 I am hoping that they call today to say she’s ready for pick up.