Once every two weeks I visit my daughter to give her a hand with after school activities, supper and bedtime. Time can be of the essence in a family when both parents are working, so I like to take the supper with me. Even though my daughter says that I don’t always have to bring something that both kids like, I kinda like to, seeing as I am their Grammie and all.
So, before one of these special visits, I planned to load up the car with my offerings, pretty pleased with myself that my trunk would contain one of their favorites – Bean Chili with all the fixings.
Quite proudly, I said to myself:
Oh yes, I am going to knock it out of the park with this one. Yes, indeed-y!
Sadly, I had made a slight miscalculation in my thought process and execution.
You see, I have been busy trying new recipes to make in my new Instant Pot, a gift from a kind and caring Facebook Friend who, like me, is vegan. I came across a mighty tasty looking Chili with Sweet Potato and Corn and decided to try it. I chopped and sautéed the veggies, added the other ingredients, secured the lid, set the time and crossed my fingers. Fifteen or so minutes later, I gleefully opened the lid to see a beautifully cooked, aroma filled Chili. I couldn’t wait for my tasting spoon to hit the tomato red concoction sitting prettily in the inner cooking pot. I was disappointed.
It is sweeter than my standard Chili. I don’t think the kids will like it. No, I am sure the kids won’t like it.
Hastily, I headed over to my pantry to see what could be added to cut the candy apple taste.
Sweet!- I have a jar of pasta sauce that will do very nicely. I popped the lid and added the salty mixture to the sweet.
Better, but still not it. Maybe some more chili powder is required. Better, but still too sweet.
I never did get it quite right, but I decided to pack it up and take my chances. I got busted on the first bite.
The conversation went something like this:
“This is not your regular chili, Grammie. This is way too sweet.”
But look, it has sweet potato in it. You like sweet potato.
Not in Chili, I don’t.
And once one says it, the jig is up for the second “grandchilblet” giving his stamp of approval. They struggled through the disappointment, ate some of it and made me promise not to do that again.
The good news is that their request propelled me to finally put pen to paper and write down my “make it on the fly”, Bean Chili.
It is designed to be super simple to make for families. It can be served spicy or mild, can be made ahead and frozen and makes use of ingredients usually found in one’s food cupboard.
Grab a bowl, a spoon, heap on the toppings and enjoy.
Vegan Annie’s Handy Kitchen Tips
Heats well in the microwave, oven, slow cooker or on the stove top.
Halve the recipe if you wish.
Substitute any kind of bean for the kidney beans or add two or three kinds of beans.
Add more or less chili powder to control the heat.
Add canned or frozen corn at the end of the cooking time.
Serve over rice, potatoes, sweet potatoes, squash.
Top with guacamole, cashew sour cream and/or plant based cheese.
Sprinkle with hemp seeds for an Omega 3 punch.
Serve with a side of bread or quick bread.
May all beings be happy and free.
| Servings | Prep Time |
| 7 -2 cup servings | 15 minutes |
| Cook Time |
| 50 minutes |
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Kid approved hearty, filling and versatile plant based Bean Chili. Make it as spicy or mild as you wish. Serve on its own or over a bed of grains, potatoes and sweet potatoes or squash. Top with a dollop of guacamole and add a side of your favorite bread or quick bread.
Freezes like a dream. Keeps for a week in the fridge.
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- 2 cups yellow onion 2 medium - diced
- 1/4 - 1/2 cup veggie broth or water
- 4 cloves garlic medium - minced
- 1/2 cup jarred salsa
- 2 tbsp chili powder mild result - adjust up or down to taste
- 2 28 fl oz cans of diced tomatoes 760 ml
- 1 22 fl oz jar of pasta sauce 650 ml
- 6 cups kidney beans 3 cans of 540 ml (19 fl oz) or 2 cups dried beans soaked & cooked
- 1 package Veggie Ground Round 340 grams (3/4 lb)
- 2 Tbsp olive oil optional
- salt and pepper to taste
- Start by gathering all the ingredients and placing them at your work station. This really does save time and cuts down on pilot/cook error. I move the ingredients to the side once they have been used in order to avoid accidentally doubling up on an ingredient.
- Dice onion and mince garlic, keeping separate on cutting board.
- Add 1/4 veggie broth or water to a large pot and turn heat to high.
- Add diced onion to pot, turn heat to medium high and stir fry for 5-10 minutes until translucent, stirring often and adding liquid as needed.
- Add minced garlic to pot and stir for one minute, being careful not to scorch.
- Add the salsa and stir for 2-3 minutes until mixture begins to take on a caramelized appearance.
- Add chili powder and stir for 1 minute until well blended.
- Add canned tomatoes, pasta sauce and beans.
- Bring to a boil and then turn down to low and simmer for 30-40 minutes, stirring often to prevent sticking.
- If desired, add Veggie Ground Round and stir to heat through.
- Add olive oil if desired and stir to combine.
- Add salt and pepper to taste.
Hi Anne
I do love your new printable recipes and stories about the trials and tribulations you had making them. It’s funny because I was just thinking today that it’s a while since I made a chilli and there’s always kidney beans in our cupboard. What is veggie ground round? Is that like a vegan mince? If so, I have some of that. I’ve never thought of serving chilli over sweet potato or squash. I always do rice but it would be good to try something different. I still have squashes that I grew on the allotment last year that need using up. I like the guacamole idea too on top or the cashew sour cream and cheese. I suppose the only limit is our imaginations when cooking. Thanks for sharing this recipe and your post was a delight to read!
Rachel
Hi Rachel,
I also like printable recipes. I can’t take credit for this though. My website designer and IT guy found this app for me. Veggie ground round is soy protein isolate and spices and wheat, I think. It is probably like the plant based mince you can get in Britain. Honestly, I only put it in for my grandkids. They like it and I am okay with it, but would leave it out if not serving the chili to them,
You are right about the imagination thing, but I do know that some people are really not familiar with cooking and like directions and suggestions. Hence the recipe finally written down. I have my mom to thank for showing me the basics of cooking and baking.
I glad you enjoyed my little story. It is kind of fun and lighthearted, I think.
Take care,
Anne
You are amazing!! Can’t wait to make this tonight! You always seem to have the right recipes at the right time!
Hi Jeannette,
Thanks so much for the vote of confidence. It means a lot to me. This recipe is a family favorite. Feel free to add some other veggies with the onion. I like it with just the onion, but that is just me. The beauty of this recipe is that it is simple to make and very adaptable to personal taste.
Take care,
Anne