It’s summertime so ideally you want this when the temperatures are below 50, but hey, why not.
So I’m going through my whole aversion to meat thing right now which is why I opted for a vegetarian chili instead of a regular chili which just means bean soup kinda.
Anyways, I think it’s a lot easier to make than regular chili because that thing takes ages to cook and I’m too lazy to actually stand by the stove for that long. TV shows must be watched, naps must be taken, and overall life must be lived.
2 cans kidney beans ( I used one)
2 cans pinto beans
1 can chickpea or white beans of sort
1 can Fire Roasted Diced Tomatoes
1 can Crushed Tomatoes
1 can corn
1 red bell pepper
1 green bell pepper
1 pack of Trader Joe’s pre-packaged garlic chopped up real nice
Salt and Pepper to Taste
Saute garlic, onions, and bell peppers over medium-low heat till slightly tender.
Add in beans and tomatoes and corn
Cook for forever on medium heat, then cook for forever on low heat (the longer you cook the better this will taste, promise)
Add in a couple jalapenos for kicks
Season with Salt and Pepper
When you pour this into a nice bowl to serve add some greek yogurt or sour cream, and cheddar cheese and avocadoooO.