Meatless Chili

Get your can opener ready because this recipe calls for many different canned items. It is so easy to put together and so yummy. Honestly I`ve done this recipe many different ways so I will give you options you can try. But let me tell ya this is a great dish to boost you up on a dreary day. 

Thanks to ezrapoundcake.com for the picture.

Ingredients

1 large can or 2 small diced tomatoes (I prefer Rotel Chili Fixin or Hot)

1 can kidney beans

1 can black beans

1 can beans in tomato sauce or navy beans (not baked beans as they tend to have a BBQ flavor) 

1 can sliced mushrooms

1 can or frozen corn

fresh Jalapenos or green peppers (optional)

1 pkg of chili seasoning (I like McCormick Hot Chili)

If you don`t want to use the packaged seasoning you can add 1 Tbsp cumin & 1/4 cup chili powder

1/4 cup brown sugar

2 Tbsp maple syrup (optional)

sour cream

shredded cheese

pickled jalapenos (cuz we like it hot!)

In a large pot add all the canned ingredients without draining and chopped fresh peppers if using and heat through on med-high heat. Add chili seasoning. 

Add the brown sugar and maple syrup if using. This can cut down on the acidity of the canned tomatoes and the heat of the chili seasoning if using a hot kind. 

Turn the heat to low and simmer with a lid for about 15 mins or more. 

Garnish with sour cream, shredded cheese and pickled jalapenos if desired. 

Homemade Refried Beans

This is definitely a plan ahead thing but so worth it in the end. We love re-fried beans in our Mexican cooking. I like using this recipe to make homemade bean and cheese burritos you can freeze. This recipe makes a lot! You can cut in half if you would like.  Recipe comes from moneysavingmom.com

Ingredients

4 cups cooked pinto beans.

3 Tbsp healthy fat such as butter, coconut oil or lard. Not olive oil. (I cook mine in lard)

1 cup chopped onion

5 cloves minced garlic

2 1/2 tsp cumin (or to taste)

2 tsp paprika

2 tsp sea salt

1/2 tsp chili powder (or to taste)

1/2 tsp black pepper

Milk or water as needed. 

We add jalapeno sauce to the beans (from the States), if you don't have that available you can also chop jalapenos up finely and add as many as you want to the degree of hotness you like but you might want to fry them up the same time as the onion. 

Directions

To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (It says 1 cup of dry equals approx. 3 cups cooked but I'm not totally sure I believe that, I did 4 cups dry and made about double I think)

The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. I did mine in the crock-pot on low for 5 hours and then high for another 5. It is a big batch but like I said I like to make and freeze burritos and freeze leftovers in containers or baggies.

At this point you can leave whole and mash later after frying or mash in the crock-pot before frying (which is what I do)

In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 mins more. 

Add the beans. You may need to add water or milk at this point. Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat to incorporate flavors. Stirring occasionally. (Mash now if you haven't already after simmering for about 10 mins). I like my beans a bit on the chunky side when I mash. 

Make tostadas or quesadillas or bean and cheese burritos (recipe on blog)

Can freeze leftovers in 2 cup portions.