Google+ Allergy-Free Vintage Cookery: Simple Bean Chili


Wednesday, August 24, 2011

Simple Bean Chili

Chili is typically made with meat, but an all-bean chili can make a hearty, protein-rich meal just as well.  Some chili recipes require long, slow cooking on the stove, but in this hot weather, the quicker I can turn off the burners the better, so this recipe cooks for just 15 minutes.  Limes and avocados as toppings keep the meal summery, and chances are you have all the necessary ingredients in your pantry already.  There are a wide range of possible allergens in our regular chili recipes -- for this version, I left out the white beans, the onions, the vinegars and the beer  (someday maybe we'll get back to that!)

Simple Bean Chili

2 cans red kidney beans
2 cans pinto beans
3 cups vegetable broth
1 cup tomato puree
1/2 jar or can tomato paste
1 Tbsp minced garlic
1 Tbsp each cumin, chili powder and oregano
1 tsp each salt and pepper

Drain the beans, then dump everything into a nice big pot and boil, then simmer for about 15 minutes, stirring occasionally.  Top with avocados that have been sprinkled with lime juice, and strips of tortillas if you don't mind the wheat.

Shared with Real Food Wednesday at Kelly the Kitchen Kop and What's Cooking Wednesday at the King's Court IV and Just Another Meatless Monday at Hey What's For Dinner Mom? and Rednesday on It's A Very Cherry World and Pennywise Platter Thursday at The Nourishing Gourmet and Simple Lives Thursday at A Little Bit of Spain in Iowa and Melt In Your Mouth Monday at Make Ahead Meals for Busy Moms and My Meatless Monday at My Sweet and Savory and Fat Tuesday at Real Food Forager and the Ultimate Recipe Swap at Life as Mom. 

1 comment:

  1. Autumn is just starting to kick in Scotland, so your simple bean chilli will go down a triumph. I like the addition of cumin too, so warming.