This chili recipe is adapted from one I learned at a cooking class right around the time I made the switch to a plant-based diet. It’s still one of my favorite meals to eat, and it’s a great option for folks who like to make a big meal to eat off of throughout the week. And I personally feel like the taste gets better the longer it sits in the fridge, but that’s up to you to decide. So let’s get into it.
- 1 large Yellow Onion, diced
- 2 (15oz) cans Diced Tomatoes
- 1 (7oz) can Diced Green Chiles
^^(Sub for a diced Green Bell Pepper if you don’t want any spiciness)
- 4 cloves Garlic, minced
- 1 (15oz) can Tomato Sauce
- 2 (15oz) cans Kidney Beans, drained and rinsed
- 1 (15oz) can Black Beans, drained and rinsed
- 2 tsp Ground Cumin
- ½ tsp Granulated Sugar
- 2 ½ Tbsp Chili Powder
- 1 ½ cups Water
- (Optional) Cilantro to taste
1. Place all ingredients (except for the cilantro if you’re using it) in a large pot, and mix it all together until well combined.
2. Cook on medium-high heat until it comes to a boil.
3. Reduce to low heat, cover with a lid, and allow to cook for 30 minutes.
4. If using, add cilantro* and serve.
*I personally recommend adding cilantro to your bowl of chili before eating, and not to the actual pot. Because once you pack up the chili to be placed in the fridge, the cilantro won’t taste as fresh and potent in your leftovers as it would if you added it fresh on each individual bowl. But again this is all preference, and you’re free to use it however you like, and I hope you give this recipe a try and enjoy it yourself. :)
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