Monday, February 14, 2011


Tonight I made chili for dinner. I based it on this recipe I found for Four Bean Chili.
I made a few changes however. I could not find pinto beans so instead I used a can of Spicy Chili Beans. I also didn't include the meat so it was vegetarian. Lastly, I did not prepare it in a crock pot but in a pot on the stove. So I present to you my version of

Four Bean Vegetarian Chili:

1 Tbsp Canola Oil
1 Large Onion, chopped
2 Garlic Cloves, minced
1-15 Oz Can White Beans, rinsed and drained
1-15 Oz Can Kidney Beans, rinsed and drained
1-15 Oz Can Chili Beans, rinsed and drained
1-15 Oz Can Black Beans, rinsed and drained
1-28 Oz Can Chopped Tomatoes with Juice
2-15 Oz Cans Tomato Juice
2 Tbsp Chili Powder
1 Tbsp Cumin
2 Bay Leaves
2 Tsp Salt
Grated Cheddar Cheese

In a large pot over medium heat heat oil and saute onions for 3 minutes. Add minced garlic and saute another minute until the onions start to caramelize, then remove and place in a crock pot. Add the remaining ingredients to the pot and stir to combine. Cover and simmer the chili for 2-4 hours on low. Top with cheese and serve.

My husband and I loved it. My kids- not so much. Part of the problem I think was that it was slightly spicy. Not sure if that was because of the chili powder or the chili beans. When it was reheated the next day it was not as spicy. The other problem is that my kids don't like to try new things and this was way outside their comfort zone. Perhaps I tried this too early. I am not giving up though-I will try this one again(perhaps with meat next time). I highly recommend it with the cheddar mixed in. Also, my kids enjoyed mixing in the cheese and watching it melt.

1 comment:

Lisa said...

I guess the cheese survived!