Easy Vegetarian Chili

Happy Labor Day! I hope your day is filled with lots of fun activities and relaxation! I'm sharing my favorite chili recipe today and I'll be back tomorrow with a recap of our holiday weekend! 

Growing up, I was (and still kind of am) a picky eater. However, always I loved most vegetables and even liked bizarre ones such as kohlrabi. I'm also particular about how foods are made -- for example, I always loved the chili that my mom made for us but I never liked any other chili recipes. 

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It is because of this that I've still been making my mom's chili recipe for years and recently tweaked it this past year in order for it to be vegetarian-friendly. If you're not a vegetarian, simply omit the black beans and add in one package of ground turkey or chicken that you've browned in a skillet beforehand.

This is such an easy meal because you literally just dump the ingredients into a pot, give it a few stirs, and let it cook. 

  • 1 large yellow onion, chopped
  • 1 TBSP coconut oil
  • 1.5 TBSP chili powder
  • 1 can red beans in chili sauce
  • 1 can dark red kidney beans, drained
  • 1 can black beans, drained
  • 1.5 cups of Archer Farms Restaurant Style Salsa (I love this one because it's finely blended)
  • 1 can of condensed tomato soup 

In a large stock pot, cook chopped onions in coconut oil on high heat until soft and translucent. Next add tomato soup, all of the beans, salsa, and chili powder -- stir occasionally and simmer over low heat for 30 minutes or until heated through. 

Serve with sour cream, shredded cheddar cheese, and tortilla chips. Enjoy! 

Are you a picky eater?
Do you like chili?