Chili Two Ways: Like Mama Used To Make And Better

Photo: Back to the Cutting Board (flickr)

Both of these chili recipes can be made vegan.

Everyone’s got one – a chili recipe.

Mine is simple. Actually, it’s really my mama’s recipe. It’s an easy and straightforward set of ingredients – so easy that people seem dumbfounded once I explain it to them.

Both recipes are great as is but they can also serve as a great base to add things to (think mushrooms, ground lamb, bell peppers, carrots, basically whatever floats your boat).

My Mama’s All-American Chili

Ingredients:

• 1 tablespoon olive oil
• 1 medium onions (diced)
• 1 small can tomato paste
• 2 cans kidney beans (liquid used)
• 2 cans chili beans (liquid used)
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 tablespoon salt
• 1 teaspoon black pepper

Method:

1. Sweat onions with olive oil in large saucepan until tender.
2. Add tomato paste and stir constantly.
3. Quickly add cans of beans (liquid and all) and one can worth of water. Stir.
4. Add spices and simmer for 4 minutes. Serves 8 – 10.

The Chili Never Ever Disappoints

This recipe is vegan – and amazing!

If vegan isn’t your thing, add ground beef or lamb to the onions; or add roasted chicken with the spices. Top with delicious cheese or sour cream of your choice.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onions (diced)
• 1 small can tomato paste
• 2 cans garbanzos (rinsed)
• 2 cans black beans (liquid used)
• 1 can whole peeled tomatoes (chopped, liquid used)
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 tablespoon salt
• 1 teaspoon black pepper

Method:

1. Sweat onions with olive oil in large saucepan until tender.
2. Add tomato paste and stir constantly.
3. Add cans of beans (liquid and all), chopped tomatoes, and one can worth of water. Stir.
4. Add garlic and spices. Simmer for 4 minutes.