This is a really simple vegetarian chilli that we make quite a bit. It is tasty with nachos, on rice, with baked potatoes, etc, etc.
It also freezes really well so we always have a few bags in the freezer ready for “Oh dear, what shall I cook?” dinners.
Think of this as a base and, if you follow these rough proportions, you can make all sorts of changes. Switch out one or more cans of kidney beans for black beans, add mushrooms or capsicum alongside the onions, do your own spicing, etc, etc.
- Tablespoon of frying oil (canola, light olive oil, etc)
- 2 onions (roughly chopped)
- 2 cans kidney beans in brine (drained)
- 2 cans chopped tomatoes in juice
- 1 packet el paso chilli spice mix
- 250gm frozen chuckwagon corn (mix of corn, peas, capsicum, etc)
I often double or triple this in a large stockpot.
- Chop the onions and fry at medium heat until somewhat cooked/translucent.
- Drain the kidney beans and add.
- Add the tomatoes (don’t drain them).
- Add the spice mix.
- Bring to a simmer and keep it that way for 30 minutes.
- Add the frozen veges and simmer for another 5-10 minutes.