An Old Favorite: Vegan chilli

veg chilli During gradschool I lived with my cousin and her 5yr old daughter. Her mom says I spoiled her because I let her help me with a lot of stuff and played silly games with her.

One day I had a craving for vegetarian chilli. Together we scoured online for recipes and she chose this one from the stir. I made changes and a favorite was born.

Here’s the excerpt from my journal:

2 cups cooked beans (I used every type I had in my pantry which turned out to be black, light red, small red, cranberry and pinto beans; I don’t even know the difference but that’s what it said on the packet.
1 cup cooked rice
3/4 cup corn
3/4 cup chopped carrots
1 large tomato chopped
1 large onion chopped
3 cloves garlic chopped
1 stick cinnamon (you can use powdered I was being lazy)
1 tsp grated nutmeg
4 tbsp oil
4 tbsp ketchup
salt to taste

Warm oil, add onion and garlic. Simmer until tender. Add beans (here is were I cooked the dry beans with cinnamon and nutmeg, using canned beans would require a different amount of cooking time). Add rice, corn, tomato and carrots. Bring to a boil. Add salt and ketchup. Serve warm. I would have made it more spicy but between my recent rumbling tummy and the 5yo dislike of spice I stayed away from spice. It came out way better than I expected.
chilli
Now I leave out the onion because its one of my FODMAP triggers and replace the ketchup with tomato paste.