Soup, Vegetarian

meatless chili

I’m all about trying something new (as you can tell from that Butternut Squash Soup recipe 😉 ), and sometimes it works out for the best! I found a jewel when I tried this meatless chili recipe. It’s a mix of taco soup and chili, but without meat or pre-packaged spices. And you know it’s good when Ryan, a so-so fan of chili, LOVED it and kept asking for more! I hope you enjoy this super easy recipe just as much as we do!

what you’ll need:

  • 2 cans dark red kidney beans
  • 1 can pinto beans
  • 1 can whole kernel corn, drained
  • 2 cans petite diced tomatoes
  • 1 small can diced green chili peppers
  • 1+ Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • plenty red pepper flakes, to your liking
  • (could also add cumin & paprika, but I didn’t have either)

how you’ll do it:

get all of your cans and spices ready
empty all of your cans into big pot on stove or crockpot
add all spices, and then extra chili powder 🙂
  • if you are cooking on stove, bring to hard boil for about 5 minutes, and then turn heat down to med-low for 30 minutes to 1+ hours. (the longer it cooks the more flavorful it becomes, but can be ready to eat after 30 minutes)
  • if you are cooking in crockpot, cook on low for 6-8 hours or high for 3-4

Top with sour cream, cheese, and chips, or savor the flavor and eat it plain 🙂

The above ingredient quantities made about 6 bowls, so if you are looking to make more, just add one more can of everything and increase the spices accordingly.

Variations:

  • use different types of beans, like black beans or great northern
  • add ground turkey
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