Recipe: Chili 3 Ways

Sharing is caring!

This chili recipe is super simple and can easily be modified for meat eaters, vegetarians, and vegans. That way, everyone is happy, including the cook. I made up this recipe because the fact that I’m a vegetarian and my husband isn’t making it difficult to cook sometimes.

Lots of nights I have to make two totally separate meals and that takes up a lot of time. This is something we both enjoy and can both eat!

Vegetarian Chili

If you’re a vegetarian, omit the beef.

Vegan Chili

If you’re a vegan, omit the beef and cheese.

Ingredients-

• 16 oz Kidney Beans or pinto or black beans
• 15 oz diced tomatoes
• 3 stalks Celery chopped
• 1 onion chopped
• 2 lbs Ground beef
• 2 tbsp Chili powder
• 2 tbsp cumin
• 2 tbsp sugar
• 3 cloves garlic
• 1 green pepper chopped
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1/2 tsp pepper
• Cheese and sour cream optional
• 8 oz tomato sauce
• 1 1/2 cups beef broth

Directions-

1) In a large pot, cook the chopped onion on med-high heat for 5 minutes. Add the ground beef and cook for additional 6-7 minutes until the beef is browned.

2) Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt and pepper.

3) After everything is in the pot, give it a good stir.

4) Add the beef broth, celery, diced tomatoes (+their juice), beans and tomato sauce.

5) Bring it to a low boil. Simmer over med-low heat (uncovered) for 20-25 minutes

6) Add cheese or sour cream if you so desire.

This makes enough chili for my husband and I both to have it everyday for lunch or dinner for a week. Just store all of your leftovers in an air tight container or casserole dish in the fridge.

You can sprinkle cheese and sour cream on top before you eat it, too.

Enjoy!