Running low on fresh produce? Check inside your cupboards! Oftentimes, we accumulate various canned and boxed foods within our pantry. With some creativity and flexibility, these items can be transformed into a delicious meal.
The recipe I am going to share today is one of my personal favorites: vegetarian chili. It is quick to make and forgiving. Many ingredients can be substituted or omitted without the chili losing its flavor. As seen in the ingredients list below, there is a lot of flexibility in what you put into your chili. I personally try to include three cups of vegetables, including a mixture of onions, peppers, carrots, or celery, depending on what I have in the refrigerator.
This recipe is a cost-effective meal. It makes up to ten large bowls of chili for under ten dollars. Don’t worry if you are preparing food for more than one person. It is easily freezable. Each serving is also extremely filling, containing approximately 10.5 grams of fiber or 42 percent of the daily recommended value!
Vegetarian Chili
Ingredients:
- 2 tbsp oil of choice
- 1 large yellow onion, diced
- 2 large bell peppers, diced*
- 2 medium carrots, diced*
- 2 stalks celery, diced*
- 4 cloves garlic, minced (can be substituted with 2 tsp garlic powder)*
- 2 tbsp chili powder
- 1 tbsp ground cumin*
- 2 tsp dried oregano*
- 2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper*
- 1 (28-ounce) can diced tomatoes (or whole tomatoes cut up)
- 2 (4-ounce) cans roasted green chiles, undrained*
- 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
*Optional ingredient
Toppings: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, red onion, sliced jalapeño, sliced radishes
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the veggies (onion, bell peppers, carrot, celery, and garlic). Cook until just tender, 8 to 10 minutes.
3. Add the spices (chili powder, salt, and black pepper are required; cumin, oregano, and cayenne pepper, if desired). Stir to coat veggies.
4. Add the tomatoes, chiles, and beans. Add the tomatoes and their juices, beans, and green chiles, if desired. Stir to combine.
5. Bring to a boil, then simmer for 30 to 40 minutes.
6. Stir in the corn, if desired.
7. Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.
Adapted from: https://www.thekitchn.com/vegetarian-chili-266017
What are your favorite pantry meals? Let us know in the comment section below!
