Alright, so I just tricked you. Yes, it is easy. But uh, it’s Vegetarian Chili! I felt if I put that in the title, you might not read it…and this is seriously one of those recipes you absolutely have to make. As per usual, if you want to add the meat, go ahead! We were just looking for a side dish, or afternoon snack, evening snack…anytime snack.. without a lot of carbs* and lots of protein. Okay, the husband was. I have to admit, I HATE beans. And tomatoes. And onions. Oddly though, I can chow down some of this. That’s how good it is.
Also? (I can’t believe I’m going to write this.) I have this big obsession with meat. However I have been branching off into a few vegetarian meals, just for something different. This is definitely a great option!
If you use dry beans, you must soak them for about 12 hours before using them or else you will have rock hard beans. I did this method of course, because I have time to soak mine, and because of my excessively long list of foods that irritate me, it’s safer for me to make my own flavors etc.If you use canned beans, look for ones with as little sodium as possible. I will say, if you have a hate on for beans, you should try the dry! They don’t get soft like canned ones, so they retain a texture that is a lot nicer. (Did I really just call texture “nicer”?! )
Also, with the tomatoes, here’s another little tip for you! Use canned if you want, but read the labels. Did you know that by using canned whole tomatoes and crushing them yourself (with a potato masher) you reduce the amount of sodium by over 200 mg per serving [edit: original post said 200g. Could you imagine?] ?
What You Need:
- 1.5 cups each of dried kidney beans and pinto beans (OR a large can of the beans of your choice)
- 3 cups of crushed tomatoes (OR approx. 2 cans)
- 4-5 carrots chopped
- 1/2 onion chopped
- 3 cloves of garlic (OR some garlic powder if that’s your way)
- 2 large red pepper chopped
- Any other vegetables you like. Mushrooms might be good in it too!
- Chili powder and any other seasoning you like
- 3 teaspoons of brown sugar
- 2 teaspoons of oil
- 3/4 cup water
You can cook this in either a pot, or in a slow cooker. I’ve done both. If you’re serving it right away, a pot works best.
How You Do It:
In a slow cooker:
- Saute onions and garlic in oil in a pan, transfer to slow cooker. Add everything, cooking on high for about half an hour, then switching to low.
- Saute onions and garlic in the oil.
- Add tomatoes, beans and water
- Bring to a boil and reduce heat
- Add peppers, carrots and any other vegetable
- Add spices and brown sugar
- let simmer for 15 minutes or so
See? The great thing about this, is it can be as quick and easy as you need it to be. By using canned items and a pot, it’s ready in 20 minutes, max. If you have more time, or it’s preplanned, dry and fresh items might be something you want to give a try!
The husband put cheese on his. If I could be a regular cheese eater, I would have too! Instead I had a piece of rye toast.
|This was leftovers! Those are not our serving bowls. Haha|
*When I speak of carbs here, the husband is referring to the carbohydrates found in breads, flour, oats etc. If you have ever read the nutritional information or did a thorough investigation on beans and lentils like I have (what, this isn’t normal?!), than you realize beans and lentils are full of carbohydrates. But they also contain a lot more fiber and protein than almost all other forms of carbohydrates. So to me they are in their own little “wonder food” category.
Next up on the menu? Either lentil or quinoa soup. Undecided. This of course will involve meat. I’m a meat eater people.