This chili recipe is so quick and easy, and it’s vegan too. Much yum for little work. I took a few sort cuts due to my initial ingredient availability, but it turned our great, so I think we will keep this recipe around for a little while. QB is experimentally eating it too and so far it doesn’t seem like he has negative effects from the beans, which is great since with some of his recent diet experimentation I have had a hard time properly feeding him.
Quick Vegan Chili (makes big batch…)
1 28oz Can Petite Diced Tomatoes
1 14oz Can Italian Diced Tomatoes
1 10oz Can Rotel
1 15oz Can Black Beans
1 15oz Can Lentils
200g Carrots, Shredded
150g Red Onion, diced
150g Red Bell Pepper, diced
1.5 Packets of Chili Mix (don’t buy the scary kind…ha)
Cayenne Pepper (optional)
While I simmered the onion and pepper in a skillet, I combined all the other ingredients into a large pot. Simple as that. Once the onions and peppers were soft, I added them to the chili. I allowed the whole pot to simmer may 15-20min…tada.
Once upon a time I ate chili with sour cream, cheese, and saltines. We had none of those extras, but the chili really didn’t need it. Maybe we have adjusted to not buying those items anymore (cheese on the rare occasion, but not today).
One tip for the CRON-O-Meter: (I know some of you probably do this)
I didn’t want to have to rely on measuring cups or the total weight of the reicpe according to the CRON-O-Meter since that can be off, so what I did to ensure I could accutaltely weigh out my individual serving of chili was this:
Weigh the whole recipe after it’s made (I weighed mine in parts as I put it away and added it all the weights together). Compare that total weight with the CRON-O-Meter recipe weight and either add or subtract water to make them even. That way you can use your food scale to weigh your soup, and you can be confident of your serving size. :-)