Western Massachusetts is expected to be in the 20s tonight. Yes, I'm serious. I wore my winter coat and was still cold. What's a good cure for chilly weather? Chili!
Granted, my stomach isn't 100% yet, so this may have been an awful idea, but it tasted so good that I don't care. I had to stop myself from eating the entire pot.
Vegan bean (chipotle) chili
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, diced
- 2 15oz cans tomatoes, your choice (I used 1 can Muir Glen diced with chipotle, and 1 can Muir Glen fire roasted crushed)
- 2 tbsp tomato paste
- 2 15oz cans beans, your choice (I used black beans and white beans)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 1/2 tbsp dark brown sugar
- 1 tbsp dried oregano
- 1/2-1 cup water
Tip: Put away those Mccormick chili packets and invest in some good spices, it definitely makes a difference.
Tip 2: Notice there is no added salt in the recipe? It totally didn't need any. If you're a salt fiend, feel free to add a pinch, but I didn't find it necessary.
- Spray a large, deep pot with cooking spray (or use 1 tbsp oil) and saute onions and garlic until translucent. Add peppers and stir, cook for one or two more minutes.
- Stir in chili powder and cumin. I like adding the spices before liquid so they toast just slightly.
- Add both cans of tomatoes, beans, oregano, and brown sugar. Add water to reach desired consistency.
- Bring mixture to a low boil, then reduce to a simmer. Cover and simmer for 45 minutes.
- Remove cover and simmer for an additional 15 minutes, or until serving. Enjoy!
After 45 minutes.
Just before serving.
Mmm. Perfect chili.
As cheesy as it sounds, this warmed my body and my heart. Chili definitely has a way of hitting the spot and it's so simple to make. Time to relax with some yoga.