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Penny Pinching Epicure: Pantry Raid: Easy Vegan Chili

Wednesday, December 23, 2009

Pantry Raid: Easy Vegan Chili

Lots of items have been on sale at Shoppers recently (more than .50 off, mostly canned goods), so my pantry is becoming quite overfull with canned corn, beans and and tomatoes. In order to remedy this situation, I decided to do a pantry raid that utilized the aforementioned items, and came up with a quick and simple vegan chili.

Note 1: You can put almost any vegetable you want in chili, so don't be afraid to experiment with whatever you have lying around!

Note 2: When it comes to the tomato base, I really like to use fire-roasted tomatoes because it gives you a deep, rich flavor without having to do much work :). Just remember, canned tomatoes, especially if they are flavored, frequently already have a lot of sodium and other spices in them so season accordingly.

Easy Vegan Chili


1 tsp vegetable oil
1 large onion, chopped
3 garlic cloves
2 cans diced fire-roasted tomatoes
1 can corn, drained and rinsed
1 can chickpeas, drained and rinsed
1 can other bean (kidney, black, etc.), drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder (or I used curry)
1 tsp garlic powder
salt and pepper to taste
chopped cilantro (optional garnish)

  1. Heat oil in a small stock pot and saute onions until soft, 2-3 minutes; add garlic and cook until onions are browned and garlic is soft, 5-6 minutes.
  2. Add rest of ingredients (except cilantro) and stir to combine; bring to a boil then turn down to medium-low flame and simmer at least 20 minutes until everything is heated through.
The cost:
onion: .45
garlic: .30
tomatoes: 2.00
corn: .88
chickpeas: .69
other beans: .69
[cilantro: 1.99]

Grand total: $5.01 [$7 with cilantro]; serves 4-6

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