Vegetarian Chilli
2 chopped Onions
Garlic (half a head chopped fine)
Cumin, Cayenne, Paprika (or lots of pre-mixed chili powder)
Large tin black beans or one white cannellini and one black.
Tin corn
Tin stewed tomatoes
Carrots and mixed peppers as desired
Preparation Instructions:
Saute onions and garlic in a splash of oil and bit of water. Add chopped carrots and peppers. Cook until onions are soft. Add spices – generous Tbsp of cumin and paprika (or 4 Tbsp chili powder). Add a bit of cayenne to taste. Add all the cans and let simmer for 20 min.
Bannock Tacos – put chili on bannock and top with lettuce, cheese, sour cream, tomatoes. Use salsa or hot sauce as desired.
Meat chile – fry ground meat or chop up some mexican chorizo sausace and fry with the onions and garlic and then proceed as described
Sheppard’s pie: put chili in a casserole pan and top with mashed potatoes and grated cheddar cheese. Bake for 30 minutes in the oven @ 350 degrees.
Put on toast for a sloppy Joe.
Put on a baked potato for a Chili Spud.
Tip: Triple the recipe and freeze some for a busy day! 🙂
