Filed under: Mama Syl!, Vegan | Tags: bean chili, chili, chilli, easy chili, vegan chili, vegetarian chili
Hey everybody! The autumn season is settling in nicely. The trees are changing and here in the Northeast, the weather has been gorgeous. I’ve been enjoying the transition of seasons and the thought of winter actually doesn’t seem that bad (as long as we don’t have another snowpocalypse this year…).
Anyway, it’s certainly CHILI SEASON! Mmmmm…. chili. Who doesn’t love it? It’s warm and filling and makes you fart, which also keeps you warm! Anyway, I decided to post a fartastic version of my mom’s (Mama Syl) homemade chili that’s vegetarian, vegan, super easy to make, different-tasting, healthy and delicious.
3 cans of different beans, or equivalent if you don’t use cans (you can mix it up – last night I made the chili with cannelinni, kidney, and black beans)
1 can of chili beans
1 can of condensed tomato soup
1 medium onion chopped
1 or 2 large red pepper(s) chopped (more or less depending on your taste)
1 or 2 large green pepper(s) chopped (more or less depending on your taste)
3 cloves of garlic, minced
oil for frying
Chili powder optional, and depending on taste
Get yoself a big-ass pot and put some neutral oil and fry the veggies and garlic in the bottom of it
When veggies are tender, throw in canned beans: do not drain, include juices in mixture
Put in can of condensed tomato soup
Add chili powder if you’re into that
Let simmer for 15-20 minutes to allow flavors to meld together
Serve and enjoy!
Serves 6 – this is great for freezing too!
*Note: Campell’s tomato soup has high fructose corn syrup in it, so find an alternative if you don’t want to use that or make your own tomato soup
Also, if you want, buy all organic canned beans and other ingredients to make your chili organic
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