Sometimes you just need a quick throw-it-in-a-pot-and-be-done recipe. After moving last weekend, Daniel and I needed something super quick and easy for lunch today amidst boxes, bouncy chairs and laundry. Plus, it’s cloudy and cool again in Charlotte (is someone flipping the heat switch on and off?) so I need to use up all my “wintery” food before going crazy with the kale again this spring.
I usually enjoy using all my own spices but I bumped into this vegetarian chili seasoning mix at Whole Foods the other day (pic below) and I couldn’t resist trying it out. It’s fantastic and it’s vegan, it even says so on the back. Don’t ask me why they don’t say vegan chili seasoning mix. It’s so easy (have I said that enough about this recipe?) and flavorful. A perfect balance of spicy- but-not-too-spicy. It says six servings, but it’s more like 3-4.
15 Minute Vegan Chili
- 1 can pinto beans drained
- 1 can black beans drained
- 2 cups Tomato Basil Marinara Sauce
- 1/2 red pepper diced
- 1 clove garlic minced
- 1 packet Simply Organic Vegetarian Chili Seasoning Mix from Whole Foods
- 1/4 cup vegetable broth or water
- 1 soft tortilla for the chips
- 1 avocado for the garnish
- salt and pepper to taste
For the Chili:
- In a large saucepan, add the beans, marinara sauce, red pepper and garlic.
- In a small bowl, mix the vegetable broth (or water) and the packet of seasoning. Stirring until dissolved.
- Add the seasoning mixture to the saucepan and bring to boil. Reduce to low and simmer for 10 minutes or until you reach a desirable thickness.
For the Tortilla chips:
- Cut a soft tortilla into thin strips and sauté with a little bit of oil in a frying pan for 3 minutes.
I’m thinking about entering the Chili Cook-off at my Church in April and I’ll probably use this recipe as a base and then add some other yummy ingredients to knock the judges socks off. What would you add? There’s a trophy involved, so it needs to be good.
I think the tortilla chips will win it for me. They’re worth the extra three minutes!