4 Bean Vegan Chili

On cold winter evenings, a bowl of steaming hot chili makes a satisfying and warming meal. I have used a chili recipe for many years, adapted from one my dad created. Since going plant based, I have tried several chili recipes I found online or in cookbooks. They tasted fine. And yet I still felt compelled to keep trying, keep looking.

Ultimately, I ended up creating a recipe of my own.

This simple to make chili comes together in minutes, and uses easily found ingredients. I used organic, and non GMO, canned goods from the grocery store, with fresh veggies such as onion, green bell pepper and garlic.

Putting together this recipe gave me the opportunity of also try out a recipe maker. The app I selected works well enough, but doesn’t have a format that makes it suitable for using in my blog posts. I will keep searching.

I chose to use pinto, black, great northern and red kidney beans, however, any variety of beans could be used. I want to add lima beans next time. More, or less, seasoning could be used. And red bell pepper could be substituted for the green.

I liked the ease of preparation and the spicy aroma that filled my kitchen as the pot of chili simmered on the stove. I diced an avocado and anticipated a homey, warming bowl of chili.

I was not disappointed. This was a very tasty chili, and exactly what I have been looking for. That old adage that says “if you want something done right, do it yourself”, rings true in this case. I created what I was looking for.

There isn’t any meat in this recipe, but there is wholesomeness, goodness and lots of love. I think my dad would approve.

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