Chili is one of those super comforting meals for me and I have many, many recipes for different versions. To me… it’s the perfect Monday meal – I have no idea why… probably because I can fix it and walk away. I love dinners that are ready when you are with little fuss. Yesterday I woke up thinking it was Sunday -admittedly, this was NOT good as it was Monday and the start of the week. I lost a weekend day because Sunday our swim team hosted the longest Championship meet (or what seemed to be) and it was just draining after months of preparation.
So yesterday was Meatless Monday and I was really craving a big bowl of chili. Monday was also our very first night since September that we didn’t have swim practice or commitment so it was lovely to make dinner, do homework and just chill out for the night. Tonight we celebrate our freshman swimmer at her high school banquet and her earning her very first letter and once again, off we go. Very thankful we have leftovers from last night! This recipes yields about 10 servings.
This recipe can easily be adapted if you wish to have it with meat by adding ground turkey or beef (cooked) to it. It is already protein-packed with beans and was so filling that you honestly won’t miss the animal protein if you go that route. This recipe took me about 8 minutes to prepare and I let it slow cook in my crock pot for 4-6 hours and just served it up once everyone was home. Also makes great leftovers.
1 medium yellow onion, diced
2 cloves of garlic – they were large, minced
1 -28 oz can of organic fire-roasted tomatoes, crushed
1 small can of tomato paste
2 cans of low sodium dark red kidney beans, rinsed and drained
1 can of low sodium chick peas, rinsed and drained
1 zucchini, washed and sliced then halved
1 cup of frozen organic corn
3 tablespoons of apple cider vinegar
4 tablespoons of ground cumin (you can use less if you prefer)
1 tablespoon of ground cinnamon
1 teaspoon ancho chili powder
1/4 cayenne pepper, ground
Salt and pepper
I can sauté in my multi cooker, if you cannot, sauté your onions and garlic in a bit of olive oil in a sauté pan over medium heat for about 2-3 minutes. Add to your crock pot. Then add the remaining ingredients. Give a good stir and cover. Cook on low for 4-6 hours.
Optional toppings: cilantro, jalapeños, red onion, avocado or grated cheddar (vegetarian option)
— Knead to Cook