Like most of the United States, it’s starting to get cold here in North Carolina. And when I say cold, I mean freezing. I’m currently fostering a dog, Maya, and after we come in from outside she SPRINTS into the bedroom to get underneath the covers. This is serious, you guys! So, I thought what’s the most perfect meal to make when it’s cold? Chili! This is my first time making homemade chili and I thought it was going to be much harder but it was actually very easy. Perfect for a chilly evening!
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 4 carrots, sliced
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1, 16-ounce can kidney beans, rinsed and drained
- 1, 16-ounce can black beans, rinsed and drained
- 1, 15-ounce can tomato sauce
- 2, 14.5-ounce cans no-salt-added diced tomatoes in juice
- shredded vegan cheese to garnish (optional)
- Heat oil in a large soup pot over medium-high heat.
- Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
- Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.
Yield: 8 servings
Serving Size: 1 cup