Lately, now that the evenings here where I live aren’t unbearably frigid, my husband and I have been spending a few nights a week sitting around a crackling fire on the deck, wrapped in cozy blankets.
We love having friends and family join us sometimes, and this healthy chili is perfect in a steaming bowl, warming our chilly hands as we sit around the fire pit on these early March evenings as winter breathes its last gasps.
Having a bowl of something hot to eat just warms the heart and soul, and this healthy chili is a favorite and MAN does it taste delicious! You won’t even miss the meat!
Plus, it is super easy — only 5 ingredients; made even easier with some convenience foods, like a frozen vegetable/grain mix, some packaged seasoning, and a crockpot.
quick and easy vegetarian chili
- 3 cups of bean soup (I’ll add the recipe for that below) or 2 cans of your favorite beans
- 1 package Bird’s Eye Steamfresh Protein Blends, Southwest style (in the frozen vegetable aisle), prepared according to package directions, so basically throw it in the microwave for a few minutes. :)
- 1 can, 14.5 oz. diced fire roasted tomatoes
- ½ package of chili seasoning
- salt and pepper to taste
- (optional: diced red and green peppers and onion, chopped purple cabbage, or any fresh veggies you have on hand)
Put everything together into a small pan over low heat, or place into a small crockpot and turn it to low. Heat through, and serve! If using a crockpot on low, it should take about 3-4 hours. Just check it, and once it’s hot, it’s done.
I like to serve my chili alongside (or poured over) squares of hot cornbread. I just use Jiffy Vegetarian Corn Muffin Mix so it is super easy and quick to make.
white bean soup
- 1 lb. dry beans (I used white for the chili, but any would work.)
- 3 cubes chicken bouillon (or 3 T. of granulated bouillon)
The night before you want to eat them, rinse and drain your beans, place into a large crockpot, then add bouillon and cover with several inches of water. I turn mine on high for a few hours before bed, then turn it to low for the rest of the night. By morning, they are very soft and just the way I like them!
Some beans take longer to get soft than others, that’s why I cook them overnight. Just in case I need to let them simmer for a few more hours. Plus, they are nice and hot for lunch!
You can get the same result by letting them cook on low for 10-12 hours during the day. However, if you like them a little more firm in texture, you can cook them on low for 6-8 hours.
I hope you are loving seeing winter leave as much as I am! Love to all!