Almost Veggie Chili
This recipe is close to my heart because it is based on my grandpa's veggie chili. However, I have made a few adaptations...
He liked to add in garbanzo beans to the mix. I don't think they are necessary. I swapped those out for corn. In my opinion chili is better with corn!!
Also there are a couple important notes with this recipe...
1) The ranch beans contain beef fat.... yes, I realize with the addition of these, we no longer have veggie chili... I can't believe that I was thinking I was eating veggie chili all these years. lol.
Now you can eliminate the ranch beans if that is an issue for you. I get it! You do you! However, I will never be able to skip out on these because the flavor they provide is amazing! I'm pulling the 'mostly' card here...
2) You must use whole tomatoes. Do not use diced!! Since this recipe does not call for tomato paste, it is super important to use whole tomatoes to achieve that familiar robust tomato flavor. This chili simmers for 2 hours so during that time, be sure to smush and mash the tomatoes to smaller chunks.
Other than that, this recipe is a simple meal that literally requires zero prep work. It's a cozy winter dinner that is ideal for days spent indoors. My grandpa would be sure to insist you eat 3 or 4 bowls worth... so do it for him!
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 1 can black beans, drained
- 1 can ranch beans
- 1 can corn
- 1 28 oz can whole tomatoes
- 2 cups water
- 1 2 oz can diced chiles
- 1 tablespoon cumin
- 1 tablespoon chili powder