Okay you guys! I’ve started making a new type of meal that totally ticks all my boxes when it comes to cooking! Chili! You really only need to chop the ingredients and throw it in a pot to cook--my favorite kind of cooking! Like my Crazy Good Tomato Soup, it’s simple to make, easy to bulk out, very tasty, but still healthy!
I might be starting to sound like a broken record about easy to make meals and it’s not because I’m lazy or don’t like cooking--on the contrary! I love cooking, but I love it even more when you end up with something healthy and delicious from simple cooking! I get excited when you can take basic ingredients, ones you can grow yourself in your own backyard (or balcony), cut them up, add a little seasoning, let it cook, and bam you’ve got a complete meal full of goodness with minimal steps and/or clean up. Amazing!
Well my friends, like I said, this is one of these! And boy oh boy, let me tell you that this is also a very spicy chili! This is a drink-a-glass-of-water-while-eating kind of spicy chili. You can thank the habanero peppers for that! If you like spicy things on the mellow side you might want to only use one habanero pepper for this recipe instead of two. Also note that the first day is the hottest, after a night in the fridge this chili mellows out a bit and doesn't require a glass of water to eat it. You could also make this knowing that you’ll store it in the fridge overnight before eating and enjoy it that way! It’s up to you! Also bare in mind that you can really play with this recipe, if you have food you need to use up like tomatoes, corn, peppers, or beans--really anything you’d add to a chili, feel free to chop it up and throw it in! For example, I only had two red bell peppers when I made this, not a red and a green one. I also used two cans of pinto beans, not a can of pinto beans and a can of kidney beans. It still tasted amazing regardless! Don’t be afraid to try new things in cooking, it’s always an experiment! Okay! On to the Epic Vegan Chili!
Epic Vegan Chili
- 1-2 Tbsp Olive Oil
- 1 Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 4-6 Garlic Cloves
- 2 Habanero Peppers
- 3 Green Chili Peppers
- 3 Tsp Salt
- 2 Tsp Chili Powder
- 2 Tsp Paprika
- 2 Tsp Ground Cumin
- 1 30-oz Can of Tomato Sauce
- 1 30-oz Can of Pinto Beans
- 1 30-oz Can of Kidney Beans
- 1 Tbsp Sugar
- 1 Zucchini
- 1 Yellow Squash
Chop up all of the ingredients, aside from the zucchini and squash. Add all of the chopped ingredients and seasoning in a large pot along with the olive oil. Stir well then add the tomato sauce and beans. Add the sugar and stir well again. Let cook for about 10 minutes then chop up and add the squash and zucchini. Let it all cook together over low heat until desired tenderness, about 30 minutes to an hour depending on what you add. Make sure to stir the chili often because beans love to sink to the bottom and stick then burn. Serve and enjoy!
Chop everything to your desired size. when making chili I don't worry too much about sizes I just chop everything up until it look about right to me.
We actually buy and freeze habanero peppers so that they don't go bad before we use them, it also makes the chopping easier. If you're new to habanero peppers its recommended online to use gloves when cutting them because any bits that get under your nails could get in your eyes if you rub them. Not a fun moment, I'd go with the gloves!
Again, I don't worry about sizes too much, just slice and chop until it looks about right. Also for the habanero peppers and green chili peppers I don't worry about the seeds I just add it all in.
We buy and freeze chili peppers as well!
I hope you guys enjoyed this recipe and get a chance to make it for yourself! It’s full of so much goodness your body will thank you! Funny side note, when I first started making chili I had to resist the urge to add three cups of water and turn it into a soup because I’m so used to making soups, especially with beans and tomato! I hope you guys have a great weekend!