Prep 5 mins
Cook 50 mins
A healthy and delicious chili that my boyfriend created to help us get through the cold weather here in Toronto. It happens to be vegan, but could also be adapted to include meat. This recipe fits nicely into our student budget, but doesn't taste like it!
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons chili powder
- 1 1⁄2 teaspoons cumin
- 1⁄2 teaspoon cayenne
- 28 ounces diced tomatoes
- 1⁄3 cup barbecue sauce (optional)
- 19 ounces kidney beans
- 19 ounces black beans
- 19 ounces chickpeas
- 12 ounces corn
- 1 dash salt
- 1 dash Tabasco sauce
- Saute the onion and garlic in oil until the onion becomes translucent, or about 5 minutes.
- Add chili powder, cumin and cayenne and cook for about a minute, being careful not to let the spices burn.
- Add diced tomatoes and barbeque sauce (if using) and bring to a boil.
- Add the cans of beans and corn.
- Cover and simmer for about 40 minutes, adding salt and tabasco sauce to taste.
Loved this! Super easy to make too. This is such a nice, hearty meal for a fall evening. I LOVE the idea of using BBQ sauce to add flavor. Also I like that it's healthy...until you top it with sour cream and cheddar like I did...
I added a lb of hamburger to the dish and used creole seasoning, cumin, & paprika for my spices (omitted the bbq sauce). I also diced up some carrots and green peppers and tossed in a few green beans from the last days of the garden. Definitely a keeper, thanks Marina K!
This is a really complex, interesting chili, even better with a little sprinkle of cheese. It IS very sweet-tasting, though, so be warned. If you'd like it less sweet, definitely cut down on the barbecue sauce. Also, if you drain the beans like I did, you will need to add some water.