This Veggie Chili Starts With A Can Of Baked Beans

Making a delicious vegetarian chili using a can of tomato sauce and baked beans is simple and satisfying. Here’s a straightforward recipe that incorporates these ingredients along with other vegetables and spices to create a hearty and flavorful chili.

Ingredients:

• 1 can (15 oz) tomato sauce
• 1 can (15 oz) baked beans (vegetarian variety)
• 1 can (15 oz) diced tomatoes (optional)
• 1 can (15 oz) kidney beans or black beans, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium carrot, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup vegetable broth or water
• Fresh cilantro, chopped (for garnish)
• Shredded cheese, sour cream, avocado, and lime wedges (optional, for serving)

Instructions:

1. Prepare the Vegetables:
   • Dice the onion, bell pepper, carrot, and zucchini. Mince the garlic.
2. Sauté the Vegetables:
   • Heat the olive oil in a large pot over medium heat.
   • Add the diced onion, bell pepper, and carrot. Sauté for about 5 minutes until the vegetables are softened.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Spices:
   • Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
4. Add the Tomato Sauce and Beans:
   • Pour in the can of tomato sauce and the can of baked beans (including the sauce).
   • Add the diced tomatoes (if using), and the drained and rinsed kidney beans or black beans.
5. Add the Remaining Vegetables and Broth:
   • Stir in the diced zucchini and corn kernels.
   • Pour in the vegetable broth or water to reach your desired consistency.
6. Simmer the Chili:
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together.
7. Adjust Seasoning:
   • Taste the chili and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste.
8. Serve:
   • Ladle the chili into bowls and garnish with chopped fresh cilantro.
   • Offer optional toppings like shredded cheese, sour cream, avocado slices, and lime wedges.

Tips:

• Customizing: Feel free to add or substitute other vegetables like mushrooms, sweet potatoes, or spinach.
• Spice Level: Adjust the chili powder and cayenne pepper according to your preferred level of spiciness.
• Thickening: If you prefer a thicker chili, let it simmer longer uncovered to reduce the liquid, or mash some of the beans to thicken the consistency.

Enjoy your hearty and delicious vegetarian chili made with the convenience of canned tomato sauce and baked beans!