This chili is quick and easy to make, makes a large batch, and truly tastes better the next day, making it ideal for advance preparation.
I love chili and this is definitely chili season, even though it was 73 degrees in North Alabama two days ago. And in true Alabama fashion, the weather changed (it was 39 this morning and brisk) and I was glad I had this dish to heat up and eat for lunch.
The recipe was in a plant-based magazine my daughter got me for Christmas at the Dollar Tree! So that made it a bargain in and of itself. And the recipes are very simple and easy to prepare - ideal for the busy homemade plant-based cook.
Makes 3 very large servings
1 tsp olive oil
2 red onions, chopped (see Notes)
4 garlic cloves, minced
1 can (15.25 oz) corn, rinsed and drained
1 can (15.5 oz) kidney beans, rinsed and drained
2 cups water
1 tstp paprika
1 tsp salt + more to taste
1 tsp chili powder + more to taste (see Notes)
2 tsp cocoa powder
1 cup crushed canned tomatoes (see Notes)
1 avocado, cubed, for serving (optional)
Tortilla chips, for serving (optional)
In a large pot, heat olive oil on medium, then add onions and garlic and cook until translucent. Add corns, kidney beans, water, paprika salt, chili powder, cocoa powder and tomatoes; stir. Cook for about 30 minutes, covered, to thicken; add more water or tomatoes if consistency gets too thick. Remove the lid and cook for another 5 to 10 minutes. Spoon into bowls and serve with avocado and tortilla chips.
1. You can use white or yellow onions if desired. I used one sweet Vidalia and one red, as that's what I had on hand.
2. For a unique flavor try chipotle chili powder or 1/2 tsp extra hot chili powder if desired.
3. I did not pay attention to the amount of canned tomatoes and used the entire can instead of just one cup. It turned out fine, and eliminated the need for storing a partial can of tomatoes. If you use the entire can, you most likely won't need to add any additional water to thin out the chili.
4. Freeze any uneaten portions to thaw and eat later.