Meals you can cook in bulk are a favorite around here. Stews, soups, and chili all work well because they usually only take one pot to make and it’s easy to increase the ingredients to have more servings on hand. This recipe is a simple vegetarian chili recipe that foregoes meat with several kinds of beans. It’s rich in protein and veggies and has plenty of spice to keep it interesting.
- 2 tbsp Olive oil
- 1 onion
- 1 carrot
- Half-bag of stoplight peppers
- 1 tbsp of chopped chipotle in adobo sauce
- 1 tbsp chili powder
- 1 can kidney beans
- 1 can black beans
- 1 can diced tomatoes
- Salt to taste
- Chop up the onion, carrot, and stoplight peppers.
- Heat olive oil in large pot and cook veggies for about 10 minutes on medium heat.
- Add chipotle, chili powder and salt and mix well.
- Add entire can of diced tomatoes and 4 cups of water.
- Simmer on low heat for about 30 minutes then add the two cans of drained beans. Simmer for another 30 minutes then remove from heat.
This makes between 6 and 8 servings. You can add more or less of any ingredient to customize this recipe or double the whole thing to make a super huge pot of the stuff that’ll last you for days. This dish is simple enough for kids to enjoy but has enough flavor to make it appealing to adults, too. Top off each bowl with cheese and sour cream for extra yum!
Image Source: Better Homes and Gardens
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