Easy Chili Recipe
Today I am making a simple but hardy log cabin chili. I call this my easy chili recipe. Actually I started last night by washing, sorting and soaking the dry beans over night. This is a 3 step chili that is easy, vegan and filling. You can use canned beans but economically your better off with dried beans. Honestly it doesn’t really take that much work just a quick reminder from our trusty electronic devices can help us set aside that 5 minutes it takes to prepare the beans in step 1.
You won’t be disappointed with your savings and the satisfaction it gives you. I do soak the chick peas separately so that they keep their light color, otherwise the black beans darken them. If you really don’t care about the looks soak everything together.
- 1½ cups dry kidney beans
- 1 cup dry pinto beans
- 1 cup dry black beans
- 1½ cups dry chick peas (garbanzo beans)
- 1 28 oz can of crushed tomatoes
- 1 6 oz can of tomato paste
- 1 cup of diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- ⅓ cup minced cilantro
- ½ cup green pepper
- 1 clove garlic
- 1-2 dried chile chipotle peppers whole
- 1½ teaspoons cumin
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- 1½ tablespoon chili powder
- 1 - 2 cups frozen corn
- 8 cups water
- Wash and sort through beans, place in large pan and cover with water so there is at least 3-4 inches of water above the bean level. The beans will absorb the water, double in size and you do not want them to dry out. This is done the night before or 8-10 hours before you want to start your chili. I do soak my chick peas separately. Drain beans and give them a quick rinse. I also mix together my dry spices now so if I am low or out of something I am aware before step 2.
- Place beans back into pot and add 8 cups water, add the onion, celery, carrots, green pepper, garlic, cilantro, chili chipotle peppers and ½ of the dry spices. Bring to a boil, reduce heat to simmer, cover and cook 2-3 hours till the beans are tender.
- Once beans are tender scoop out and remove chilies then add in your tomatoes, corn and the rest of the spice mix. Cook uncovered on low for another 30-40 minutes letting the chili thicken up nicely. Serving suggestions: corn bread, sour cream, tortilla chips, grated cheese, green onions and I love to put a good sprinkle of nutritional yeast on mine to keep it vegan.
One of the best things about this chili is its done in three simple steps and anything broken down into parts in life is easier to do.
- You can get step one done and go onto doing something else like get your precious beauty sleep.
- Part two can be done and you could actually put that part into the refrigerator up to 3 days and finish it another time if you wanted.
- You could do part one and two on your day off and then save part three for a late day at the office when you come home and just want to order pizza but long behold 30 minutes on the stove and you have yourself a nice healthy dinner!
I would love to know what you think about this easy chili recipe and any other healthy recipes that you might have.