I’ve definitely had a few moments this month where I wonder if I have it in me to never grocery shop again. I’d just have a garden and bake bread, and buy a few staples when I need it. I’d can tomatoes, have a chicken coop, and cut out meat entirely. That’s the dream for me. Though I’m not sure how well I’d do, only eating root vegetables and canned food in the winter. And then sometimes you just want a cheeseburger. I’m the queen of taking on tasks too great for myself, so I’d say there’s at least a 50 percent chance I will try it. This evokes memories of the light in the pantry I tried and failed to fix after three trips to home depot and many tears. Again, I take on big tasks that are unattainable and learn the hard way.
In an attempt to see what I can do with a few canned things and a few fresh things, I mad this tasty vegan chili. I make all kinds of soups all winter, and this is one I almost always have enough pantry items to throw together on a whim. Here’s how you make it.
As all good things start out with, start by sauteeing onion, cilantro stems, garlic and diced red bell pepper in a large pot in some olive oil until the onions are softened. Then add the spices to let them open up.
Add the beans, tomatoes, and broth. I also like to add a squeeze of lime. Bring to a boil, then simmer over low for 20 minutes. Top with cilantro and avocado and serve! It’s so simple yet so delicious.
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- a handful of cilantro, stems minced and leaves chopped
- 2 garlic cloves, minced
- 2 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can crushed tomatoes
- 1 can petite diced tomatoes
- 1 tbsp cumin
- 2½ tsp chili powder
- 1 tsp salt
- 1 tsp oregano
- ½ tsp red pepper flakes
- 1 cup vegetable broth
- juice of half a lime
- sliced avocado for serving
- In a large pot, add the olive oil over medium high heat. Add the bell pepper, cilantro stems, onion and garlic. Saute, stirring frequently until the onion is translucent.
- Add the cumin, chili powder, salt, oregano and red pepper. Saute for one minute. Add the beans, tomatoes, broth, and lime juice. Bring to a boil and then turn down to a simmer. Simmer for 20 minutes, uncovered. Serve with cilantro leaves and avocado.
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