>> Thursday, March 18, 2010
Remember how I absolutely hate leftovers? Chili is one of the only exceptions. And now that we're trying to save some dough with smarter grocery shopping, leftovers factor in at least one night a week. Enter this exceedingly easy chili recipe, and pinching pennies has never tasted better!
Be sure to stay tuned for the oh-so simple and satisfying vegan corn biscuits that we made to accompany. This recipe yields enough chili two two people to eat heaping helpings once a nice for two nights. That means enough chili for like four lunches, if you'd rather use it that way.
Can you hear all those quarters collecting in your piggy bank? Not only that, it's really good for you, too!
What you'll need . . .
- 1 large (28 ounce) can whole peeled tomatoes
- 1 regular (15 ounce) can crushed tomatoes
- 1 to 2 cups water (depending on how thick you like your chili -- we used two)
- 1 large (or two 15 ounce) can kidney beans
- 1 regular (15 ounce) can salt-free corn
- 1/2 large green pepper, chopped
- 2 large handfuls baby spinach
- 1 cup TVP (optional)
- Salt, pepper, and cayenne to taste
Method . . .
- Put everything except the spinach, TVP, and salt/pepper/cayenne into a large stock pot and cook over medium heat. I also tried to smush some of the whole tomatoes to make them less whole. But I still like how chunky they are.
- Start seasoning with your salt/pepper/cayenne. You can always revisit if you don't do enough, but can't take away. So, proceed with caution.
- Add in the TVP (it will plump in the soup). And then the spinach. Turn heat to low and let simmer for 30 minutes to 1 hour.
- If you feel you'd like the chili thinner, just add more water. It's that easy.