easiest chili ever

Chili is my go-to dinner. It’s easy to make in bulk for the week and requires just one pot. You can use canned beans, which makes it inexpensive, easy, and full of protein and fiber. Canned beans, grains, vegetable stock, and canned tomatoes are all things you can keep on hand because they have a long shelf life. This makes chili easy to throw together any time. Also, using beans as a source of protein rather than turkey or chicken saves you time and money. Canned beans cost less than one dollar and dry beans cost even less. Chili can be made in less than one hour and can easily be tailored to whatever vegetables, beans, grains, or proteins you like and have. I like to use a variety of beans and add quinoa for more protein and substance. You can leave this out or substitute brown rice. For this chili, I added the spices at the beginning rather than throwing them in at the end and I think it helps bring out the flavors more without adding any cooking time. Taking an hour of time to throw a pot of chili together is so worth it. You have a satisfying and healthy meal ready when you come home after a long day of class. You can easily make chili freestyle, but this recipe can serve as a base for whatever kind of chili you like.

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Prep time: 20 minutes

Cook time: 40 minutes

Serving: 5-6

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Ingredients:

• 1 can black beans
• 1 can kidney beans
• 1 28 oz. can crushed tomatoes
• 2 cups vegetable stock
• 1 yellow onion
• 2 bell peppers
• 4 carrots
• 1 cup quinoa
• 2 tablespoons oil
• 2 tablespoons garlic powder
• 2 tablespoons cumin
• 1 tablespoon chipotle chili powder
• 1 tablespoon Old Bay seasoning
• 1/2 tablespoon salt
• 1 teaspoon pepper

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supplies:

• large pot
• cutting board
• knife
• large spoon
• measuring cups and spoons
• peeler
• can opener

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Instructions:

1. Prepare all of your vegetables. Chop the carrots, onions, and peppers into small pieces. Open all of the cans.
2. Heat your oil in the large pot over medium-low heat. When the oil is hot (check by flicking some water into the pot) add the onion. Stir the onion occasionally and if you see any browning turn the heat down. After four or five minutes when the onions are softened add the garlic powder and cumin. Let the onions cook with the garlic and cumin for a few more minutes until they are softer and slightly translucent.
3. Add the rest of the spices to the pot and cook the spices with the onion for two to three minutes.
4. Add your canned tomatoes, vegetable stock, beans, vegetables, and quinoa. Turn the heat on high and bring it to a boil, then reduce the heat to low to bring it to a simmer (you should see small bubbles). If you want your chili to be less thick, add more water or vegetable stock. Set a timer for 20-30 minutes and let everything simmer with the lid slightly cracked. After the 20-30 minutes is up the vegetables and quinoa will be cooked.

recipe by Lea Kriesberg