Okay, this is a lame post to make as my first one back in over six months. (I am giving myself a break since we had some major changes in our lives, including the addition of a new family member and a move to a new home!) Anyway, I have been making this chili recipe since Maggie was born in September, and I need it written somewhere on the web so I can pin it. All my favorite recipes are now on Pinterest, and my new menu planning system requires that I be able to easily access my favorite recipes quickly and easily. So here it goes! My very own best vegetarian chili recipe!
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 poblano or fresno pepper, finely chopped
3-4 carrots, diced
2-3 stalks celery, diced
1.5 cups kidney beans, rinsed and soaked
1 cup pinto beans, rinsed and soaked
1 cup black beans, rinsed and soaked
1 cup lentils, rinsed (optional)
1 15-ounce can diced and fire roasted tomatoes
1 28-ounce can diced or crushed tomatoes
taco or chili spice mix (more on this... I make my own)
I have also added frozen corn, soaked chickpeas, and red lentils from time to time.... there is no wrong way to do this! One word of caution: While I have used canned beans for this recipe, I usually try to soak my own beans. I do this for several reasons. First, the added sodium in the canned beans takes what can be a very nutritious meal and adds unnecessary health risks. I am already using canned tomatoes, although I do look for an organic, low-sodium option. Second, buying dried beans significantly reduces the cost of this recipe. If you buy your dried beans in the bulk section of your grocery store, you are doing even better for your wallet.
Saute veggies in pot. Add tomatoes when carrots soften. Add beans. Cook on med-low heat until beans are tender (about 45 minutes).
Delish! Make a double batch and freeze for a crazy night when you need something cheap, easy, and nutritious.
Happy cooking (and pinning)!