Prep 10 mins
Cook 20 mins
This is so easy and quite tasty! If you want to add meat you can; sometimes I serve this with ground beef or turkey on the side for the meat eaters. I like to use a mix of light and dark red kidney beans to make it more colorful.
- 3 (15 ounce) cans kidney beans
- 1 (15 ounce) can garbanzo beans
- 2 garlic cloves, minced
- 1 medium onion, rough chopped
- 1 tablespoon olive oil
- 1 (26 ounce) can whole tomatoes
- 2 (15 ounce) cans diced tomatoes
- 1 tablespoon dried oregano
- 1⁄2 teaspoon dried basil
- 3 tablespoons chili powder
- 1 teaspoon cumin
- Rinse all beans to remove salt and set aside.
- Heat the olive oil in a large pot. Add garlic and onion and saute until onions are opaque.
- Add all remaining ingredigents and bring to a boil.
- Reduce heat and simmer for 20 minutes (or longer) until thick.
Good vegetarian chili. Subbed one can kidney beans for one can black-eyed peas. Furthermore I added one teaspoon salt and one tablespoon soy sauce at the end of cooking time since we found it a little bland. That lifted up the taste and made the chili very nice indeed. We did miss vegetables and next time I will add a bag of mixed vegetables. When making it I felt I was making a "can meal" since one can after the other was put into the pot. But OK, it was nice and I served it with grated cheese and sour cream. Thanks for posting. Made for PAC, Fall 2009.
I did do some subbing I switched out the can of whole tomatoes and used tomatoe sauce and one less can of kidney beans. That is all to do with personal ppreference. I never measure chili powder but just keep adding until I get the heat we like LOL so might of been more or less then stated I am not a huge fans of garbanzo beans but they were'nt to bad in this LOL Made for PAC Fall 2009