{Homemade} Southwestern Chili

 


It seems like life just keeps getting busier and busier, doesn't it? This quick and easy chili is literally just a throw it in a pot, simmer, dish, eat.  Perfect for all us busy mom's trying to feed our family something quick, healthy and {homemade}. This chili is vegan and instead focusdes on plant-based beans and veggies to provide protein and make you full and satisfied.

Southwestern Chili
1 garlic clove, minced
1 red onion, chopped
1 cup frozen mixed yellow, green and red bell peppers (or cut up a fresh one)
1 cup frozen corn
1 can chili beans, don't drain
1 can red kidney beans, rinsed
1 can pinto beans, rinsed
3- 3 1/2 cups V8 juice (about half of 46 oz. jug)
1/4 cup BBQ sauce
1 tbsp ketchup
1 tbsp prepared mustard
1 tbsp apple cider vinegar
1 tbsp honey
chili powder to taste (anywhere from 1 tsp to 1 tbsp.  However you like it)
dash of cayenne pepper

Mince garlic and chop onions.  Throw into a hot pot big enough for your chili.  Cook onions and garlic until translucent and fragrant.  Add frozen bell peppers and corn.  You can thaw then if you want, but it's just fine if they go straight from the freezer to the pot.  Cook until any frozen vegetables are heated through.  Add your beans.  The chili beans are just pinto beans in chili sauce so don't drain those since you'll want that flavor, but go ahead and drain, rinse and add in the other beans.  Pour in V8 juice until it's about the thickness you prefer. Stir as you go and keep the heat on medium low.  Start adding in the BBQ sauce, ketchup, mustard, vinegar, agave, chili powder and cayenne.  Taste.  Adjust the chili powder to your liking.  Taste.  One more taste just to be sure.  Let it simmer until your ready to eat.  Top with cheese and serve with tortilla chips.

*  Remember that it's okay not to have meat with every meal.  Beans are packed full of protein and have tons more fiber than meat anyway, but if you must it's easy to cook up some hamburger along with the onions and garlic.

 

Enjoy!

 

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Thursday, 15 November 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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