Another easy and great meatless Monday recipe… vegetarian chili! Normally, I make this with hamburger meat, but with the cost of meat prices nearly double here in Japan. I try to incorporate a few veggie meals throughout the week. Now I know why all those Japanese people are so skinny. I would incorporate four nights of veggie meals if my husband would let me. It’s enough that he complains that I’m turning him into a vegetable… oh bother… I don’t hear Little One (LO) complaining.
The reason why I like making vegetarian chili is because it’s relatively cheap to make, easy to make, and I love that I can save portions of it in my freezer for easy warm up meals. This can easily provide 6-8 servings, so it’s also one of my go to meals for when I have relatives visit us from the States.
What you will need:
One cup of Kidney beans soaked overnight.
One cup of Pinto beans soaked overnight.
Can of Corn – a cup of frozen corn works as well
Can of diced tomatoes
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of garlic powder
Let’s get started!
Dice up your onion. I like to have big chunks in my chili, but that is all about preference.
Drain the water from your beans and add all your ingredients into your pot. Allow to simmer for 45-60 minutes. You can also do this recipe in your crockpot. Four hours on high.
Once you are done, I had paired this lovely dish with cauliflower rice and you can garnish it with green onions and/or cheese.
Since it’s just the two of us and LO, I freezer bagged three separate meals for future easy warm up lazy days.