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Vegetarian Three Bean Chili

Vegetarian Three Bean Chili

This is my variation on the recipe that my mom always made (and still makes today).  There is nothing better on a cold winter’s day to have a piping hot bowl of chili.  So, you may be asking, why are you sharing this recipe now, in April. Well, as you know, we live in Ottawa, and they are calling for snow this week, so I thought that sharing my recipe for chili made perfect sense! :)

The original recipe that I grew up with contained ground beef, which is traditional for chili.  But over the past couple of years I have played with different bean combinations and discovered that a chili filled with beans is just as good.  I also allows us to eat a vegetarian meal a couple of times a week.

What is so awesome about chili is that it gets better overnight, so you never have to hear someone complain about eating leftovers.  I will also admit a guilty pleasure of mine, eating cold chili the next day!  I know, you likely think that I am crazy, but you should try it, it is delicious!

Now, this is not a complicated chili recipe.  Most of the ingredients come from cans and or a spice packet.  But, that is how I grew up having chili, so I think that it is completely fine to make it this way.  What I love about making this dish from cans of beans and tomatoes, is that you can always have ingredients on hand to whip up a batch.

The main components of this dish are fresh onions, garlic and peppers (I use red, green and jalapeño), and canned tomatoes, tomato soup, canned mushrooms and beans. I think the tomato soup is my mom’s secret ingredient, so I hope she doesn’t mind that I am sharing it here ;).

You start by sautéing the onions and garlic in a little bit of oil (I normally use a spicy oil), then you add in your peppers and continue to cook.  After about 5 minutes you add in your canned tomatoes and your can of tomato soup.  We always use a Tomato, Basil and Oregano soup, it adds in great flavor.  You let that simmer for a while then you add in your chili spice mix.  I am sure you won’t be surprised that we use the hot and spicy variety.  Once that is all mixed together, add in your brown beans in tomato sauce and drained, canned mushrooms.  (see what I mean, it all comes from a can and is so easy!).  You let that simmer for about 30 minutes then at the end you add in red kidney beans and black beans.  Cook for another 10 – 15 minutes and dinner is done!

Since you will have so many leftovers, you can serve this up the next day with some homemade guacamole and tortilla chips and have a taco salad night!

What is your favourite chili recipe?

Courtesty of:
My Mom :)

Ingredients:

  • 1 tbsp cooking oil
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 jalapeño peppers, seeded and diced
  • 1 – 28 oz can diced tomatoes
  • 1 – 14 oz can chili style tomatoes
  • 1 can tomato soup
  • 1 chili spice seasoning pack
  • 2 tbsp chili powder
  • 1 can sliced mushrooms, drained
  • 2 – cans brown beans in tomato sauce
  • 1 can black beans – drained and rinsed
  • 1 can red kidney beans – drained and rinsed

Directions:

  1. Heat your oil in a large pan over medium-high heat.
  2. Sauté diced onions and minced garlic over heated oil for about 3 minutes.
  3. Add in diced peppers and continue to cook for another 5 minutes.
  4. Add in both cans of diced tomatoes and the can of tomato soup.  Mix well.
  5. Lower heat to medium and continue to cook for 5-8 minutes, stirring occasionally.
  6. Add in chili spice mix (the package will say to add water, but it isn’t necessary)
  7. Mix well and add in brown beans and drained mushrooms.
  8. Lower heat and simmer for 30 minutes, stirring occasionally.
  9. Add in drained and rinsed red kidney beans and black beans.
  10. Mix together and simmer for another 15 minutes.
  11. Dinner is done!
 
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Posted by on April 13, 2014 in Entrée, In a Pinch, Leftovers, Vegetables

 

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Beef and Pepper Stir-Fry

 Beef with green and red peppers and snow peas on a bed of pasta on a white plate

This is likely my favourite recipe out of the New Dieters Cookbook. My sister was actually the first person who made it. I remember it was so good I asked for seconds (and likely thirds). Then the next time I was over for a visit, I asked her to make it again. Yep, it is that good!

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Posted by on November 8, 2013 in Beef, Entrée, In a Pinch, Vegetables

 

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Doughnut Pudding

Bread Pudding made with Doughnuts

This is a title that grabs you and makes you want to read more ;)

We have been making numerous trips to Havelock and Campbellford this summer to deal with Dad’s Estate.  Not exactly how we had planned to spend our summer, but it has allowed us to see Cherie, Dwayne and Sam more than we normally do over the summer.  So that is a definite plus!

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Posted by on August 14, 2013 in Baking, Breads, Desserts, Leftovers

 

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Mushroom Stuffed Turkey Cutlets

 

Grilled Turkey Cutlet Stuffed with Mushrooms

Stuffed Turkey Cutlet cut in half to see mushrooms

This is the second recipe that I submitted to Turkey Farmers of Canada and Mushrooms Canada for their #GrillOn Summer promotion. You will remember that the first recipe I made for them was the Turkey Mushroom Sausage.

I knew that I wanted to make something stuffed for this promotion. I actually wanted to make a roulade, but that didn’t turn out too well. It tasted great, but it didn’t slice or photograph very well. I am not sure if my knife wasn’t sharp enough, but it ended up looking like a turkey mushroom casserole instead of a beautiful roulade :)

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Posted by on July 31, 2013 in Entrée, Lemons, Paleo

 

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Oatmeal Banana Chocolate Chip Muffins

 

Banana Chocolate Chip Muffin

My favourite muffin to make is Oatmeal Banana Chocolate Chip. I have been making this muffin for years. I change it up from time to time, omitting the chocolate chips for fruit, but let’s admit it, we all want that little bit of chocolate in our muffin to make it feel like a bit of a treat ;)

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Posted by on July 26, 2013 in Baking, Chocolate, Desserts

 

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Turkey Mushroom Sausage Patties

Turkey Mushroom Sausage

#GrillOn

Earlier this year I was approached by Turkey Farmers of Canada and Mushrooms Canada to create two grilling recipes to be published this summer in e-cookbooks available through Facebook. The recipes would be original and combine mushrooms and turkey. I was honoured! WOW, I never would have imagined that my small blog would have been recognized in a national capacity. Once I got over the initial shock, I started to doubt myself. Could I really create two original recipes using turkey and mushrooms? I don’t even have a BBQ!  Would my creations measure up to what they are looking for? Because they were going to compensate me, I wanted to deliver a quality product, and I was worried that I would disappoint. But, Jamie told me to go for it!  Jump in with both feet and accept the offer. So, I slept on it and decided to go for it :)

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Officially a Spartan!

Pulling myself up a wall with a rope

Well, I am back from my short sabbatical.  I pretty much did all that I promised I would.  I have been playing around with my Smartphone to figure out how to take pictures (success – and I can link them to Facebook and Twitter).  I trained and competed in the Spartan Sprint last weekend (likely the most fun I have ever had at a race).  I played around with new designs for my blog (but nothing has changed).

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Posted by on June 23, 2013 in Memories, Running

 

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