There was a time where I could not eat tomatoes, celery, beans of any kind or onions and garlic. Basically eating chili was a no-go for me and it was perhaps the hardest food dish I had to give up (yes, it tops pizza!). I just love it!
My very favorite Halloween tradition is eating a nice, big bowl of my mother’s homemade chili. I distinctly remember one Halloween where she decided to make a pot of white bean chili instead of her normal tomato based one. I. Was. So. Mad.
I am a pretty lucky girl and my mother froze a batch of my favorite soup to bring me at school to ensure this Halloween was not one without my favorite chili!
The recipe is pretty simple and I honestly don’t know why I have yet to make it at school. You can throw whatever veggies you have on hand into the recipe, along with potatoes if you would like! Not vegan? Add in whatever meat you please!
Here is the recipe:
Part one: Sautee in a large pot:
1 diced onion
1 chopped green pepper
4 celery stalks chopped
4 carrots diced
1 tablespoon Ground cumin, coriander and chili powder,
1/2 tsp salt and pepper
Part two: Add to pot and cook on medium heat:
2 each 14 oz cans of red kidney beans, black beans, northern beans (white)
1 each 28oz can of diced tomatoes
1 tablespoon each of ground cumin, ground coriander and chili powder
Salt and pepper to taste
Cook on medium heat ( don’t boil) and then bring to a simmer
Add when serving:
fresh cilantro, cheddar cheese or chopped onions