Chili may be one of the best meals for a crisp autumn day. Even though it isn’t really all that crisp here in Arizona it still makes a very tasty meal. I’ve mention before that I grew up in Texas so we don’t take our chili lightly, the spicier the better.
Very Vegan Chili (Texas Style)
- 3 cans of beans OR about 6 cups of cooked beans, any variety
- 1 medium onion, diced
- 1 can diced tomatoes OR about 3 tomatoes, diced
- 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
- 1 8 oz can tomato sauce
- 1/4 cup chili powder (add more to suit your taste, we use 1/2 cup)
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
- Add spices to suit your individual taste preferences.
- Heat until extra liquid, if any, has cooked out.
This chili is great on a cool day, it is hearty and filled with fiber. Cornbread or crackers make a great accompaniment. Perhaps my favorite way to enjoy chili is on a baked potato. Chili also freezes well so make a big batch and save some for a rainy day.