Today I’m making chili because it’s winter in Maine (read: it’s really cold). And after a day of hiking outside, I thought a big bowl of chili would be a great way to warm (and fill!) up. The best part about chili is that you can make it using pretty much whatever you have on hand! When I make mine, it tends to be something along the lines of what you’ll see below, but – and this is true for all recipes – use it as a starting point. Make it your own by adding what you love or ditching what you don’t!
Ingredients:
– 1 large onion, diced
– 2 to 3 garlic cloves, minced
– 2 Tablespoons olive oil
– 4 to 6 large tomatoes, roughly chopped
– 1 (15 ounce) can crushed tomatoes
– 1 (15 ounce) can dark red kidney beans
– 1 (15 ounce) can great northern beans
– 1 (15 ounce) can cannellini beans
– 1 (15 ounce) can pinto beans
– 1 (4 ounce) can diced green chillies
– 1 packet chili seasoning
– juice of 1 lime
– 1 (6 ounce) can tomato paste
– toppings of choice: sour cream of choice (for this video we used Tofutti), cheese of choice (for this video we used Violife), raw onions, etc.
Directions:
1. Place the onions, garlic, and olive oil into a large pot and saute them on medium-high heat until the onions are translucent.
2. Add the chopped tomatoes, crushed tomatoes, all four beans (that you rinsed beforehand), green chillies, chili seasoning, lime, and tomato paste. Mix well!
3. Turn the head down to medium low and let the whole thing summer for *at least* an hour (or two hours if you have the patience!). Be sure to stir every so often to prevent anything from sticking to the bottom.
4. Serve in a big bowl with your favorite toppings, a side of cornbread or thick, salty tortilla chips and enjoy!