There is nothing like a warm bowl of chili on a cool fall day! Cool damp weather calls for dishes that warm the body and feed the soul. Our weather here in Rhode Island has cooled during September and early October. I think I’m still in denial that I won’t be visiting the beach in my bathing suit anytime soon. But that’s ok! It means I’ll be trading in my bathing suit and beach chair for sneakers and long walks in Newport on the weekends.
This recipe is extremely easy to make and super delicious. If you start it on the stove it can be ready in an hour after it simmers. If you love and use your crock pot like I do, you can transfer the ingredients to the crock pot after you have sautéed the onions, garlic and peppers and simmer on low for a few hours Feel free to use whatever beans you like or may have on hand in your pantry. Also, adjust the spice if you like your chili with a little more heat! Fall is definitely here…WELCOME FALL!
1 can black beans, rinsed and drained
1 can small red beans, rinsed and drained
1 can small pink beans, rinsed and drained
1 large can diced tomatoes
1 large can of ground pealed tomatoes
1/2 diced onion
1 clove garlic, minced
1 green pepper, chopped
1/2 tsp red pepper flakes
2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/8 tsp black pepper
2-3 tablespoons olive oil
Garnishes may include: chopped green onion, shredded vegan cheese and vegan sour cream
In a large dutch oven, saute the diced onion, minced garlic and the green pepper until soft. Add the can of diced tomatoes and the can of ground pealed tomatoes to the pot. Add the red pepper flakes, chili powder, cumin, salt, and pepper. Open, drain and rinse the beans. Add the beans to the pot and stir until all the ingredients are combined. Simmer chili on the stove for at least 1 hour. Garnish with your favorite toppings!