It’s getting colder, which means that I’m craving warmer foods. One such food is Chili. Chili is funny because it’s called “chilly” but it’s actually hot! What an oxymoron.
This chili is the perfect meal to make if you’re craving warm comfort food. It will warm your body to make you a hottie. It’s also a great meal to throw together with whatever veggies you have in your fridge. You could add or substitute carrots, potato, peppers, okra, or whatever else floats your boat! Feel free to add more spices like cumin, red pepper flakes, or Sriracha sauce! I’m just a spice wimp so I didn’t add them.
However, I won’t have to stand the cold and I won’t be craving warm foods for much longer because in less than two weeks (!!!) I am going to Asia (where it is warm!)!!! I am so incredibly excited! My family and I are going to visit my aunt and uncle who live in Vietnam. We are also going to Hong Kong, Macau, Boracay, and Cambodia! I CANNOT WAIT. This week and next week are/ will be a flurry of packing and getting ready to go. We’ve also been making this chili a lot because it’s quick, easy, and reheats well. I’ll post more on the trip in the coming weeks, and might post during the trip! For now, enjoy some chili and stay hot!
Makes 8-9 servings
- 1 large onion, chopped
- 4 stalks celery, chopped
- 15-ounce can kidney beans
- 15-ounce can black beans
- 28-ounce can diced tomatoes
- 2 cups corn (fresh or frozen)
- 2 tablespoons chili powder
Sauté celery and onion until they are crisp but tender in a large pot on the stovetop. Add beans, tomatoes, and chili powder. Simmer on low for 30 minutes. Add corn and cook until it’s tender. Add salt and pepper to taste. Serve topped with avocado, vegan cheese, more salt and pepper, and whatever else your hot heart desires!
Have a fun afternoon!
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.