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?
My Mom 🙂
- 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
- Heat your oil in a large pan over medium-high heat.
- Sauté diced onions and minced garlic over heated oil for about 3 minutes.
- Add in diced peppers and continue to cook for another 5 minutes.
- Add in both cans of diced tomatoes and the can of tomato soup. Mix well.
- Lower heat to medium and continue to cook for 5-8 minutes, stirring occasionally.
- Add in chili spice mix (the package will say to add water, but it isn’t necessary)
- Mix well and add in brown beans and drained mushrooms.
- Lower heat and simmer for 30 minutes, stirring occasionally.
- Add in drained and rinsed red kidney beans and black beans.
- Mix together and simmer for another 15 minutes.
- Dinner is done!