Sunday, November 7, 2010

Our favorite veggie chili

One of the easiest things to make and eat, in our opinion, is veggie chili. Our recipe is vegan, but sometimes we throw a little low fat cheese on top before we eat it. Because come on, we're not trying to be freaking martyrs here.

Note that we think it's yummiest in a crock pot, but you can totally make this on the stove, too. Just simmer for at least 30 minutes instead of slow cooking.

Our ingredients:

Two 24 oz cans of diced tomatoes
Three cans of no-salt pinto beans (we get them a Meijer here in Michigan)
One 6 oz can of tomato paste
One onion
One green pepper
One celery stalk
Two garlic cloves
One bag of frozen corn
Chili powder-however much floats your boat

Saute the onion, pepper, celery and garlic in olive oil for about five minutes (you can skip this if you're in a hurry. We do sometimes.) and then dump it into your crock pot with everything else. Set it on low and go to work. When you come home, you'll have a decadent dinner.

We like to make Jiffy corn muffins or homemade garlic bread to eat with it.

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