Did you know that February 28 is National Chili Day? Honestly, it makes perfect sense because when it’s chilly outside, a warm bowl of chili is the perfect answer. This easy chili recipe is a breeze to make and you likely already have all the necessary ingredients at home in your fridge and pantry. Plus it’s vegan but you honestly wouldn’t even know it. Feel free to use any type of beans like black beans, kidney beans, a medley, and even cannellini beans would also work. The addition of chickpeas in this chili recipe is a bit unusual but they add an amazing source of protein and it really works. A great trick is to make a large batch and freeze it in plastic bags so that you have an easy and healthy meal that’s ready in no time.
Here’s how to make an easy chili recipe for National Chili Day!
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- Pinch of red pepper flakes if you like it real spicy!
- 1 red bell pepper, chopped
- 2 tbsp tomato paste
- 2 1/2 cups passata or crushed tomatoes
- 2 cans black beans, drained and rinsed
- 2 cans kidney beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- 1 tsp chili powder
- 1/2 cup frozen corn
- salt and pepper to taste
- Heat a large dutch oven over medium-high heat and add in oil. Saute onion until translucent, about 5-7 minutes.
- Add in the garlic, jalapeño, red bell pepper, and optional red pepper flakes and cook until garlic is fragrant and all the veg is nice and soft for about 6 minutes. If your veg is getting too brown, add in a little splash of water.
- Add in tomato paste and cook for 2 minutes.
- Add in the passata, beans, chickpeas, chili powder, and corn. Cook for about 10-15 minutes, stirring well until it’s warm and everything is mixed together.
- Season to taste with salt and pepper.
- Serve up over rice, or on its own and top with whatever your heart desires. Great options are shredded cheese, avocado, or crushed tortilla chips.
Recipe: Blair Stutz