When you want something hot and filling but don't have much time Bean Chili with Veggie Burger fills the bill. If you don't have or want the veggie burger just leave it out and you'll still have a nourishing, tasty dish that can be served several ways.
I've been making this Bean Chili for years, mainly because it is not only tasty but it's quick. With this very basic chili I can have dinner or supper on the table in 30 minutes. That was important for me as a working mom with three hungry guys waiting to fill their empty stomachs. With a pot of rice, some grated cheese, sour cream and a bag of corn chips the meal would be well under way. A nice green salad to round out the meal would make everything complete. On a lucky night we might even have fresh rolls.
Get your can opener ready. . . let's make Bean Chili with Veggie Burger.
Bean Chili with Veggie Burger
1 medium onion, peeled and diced
1 cup diced sweet peppers (I like a mix of colours.)
1 -284 ml/10 fl. oz. can sliced mushrooms, drained
1 tablespoon cooking oil
1-2 teaspoons chili powder, or to taste
Pinch garlic powder
½ package/can veggie burger*
1 -540 ml/19 fl. oz. can beans, your choice (kidney, black, pinto, 6 bean blend, etc.), rinsed and drained*
1 -796 ml/28 fl. oz. can diced tomatoes, plain or chili style
½ cup frozen or canned corn niblets, optional
1-2 tablespoons brown sugar, if you like a sweeter chili
Salt to taste
In a large pot, over medium heat, saute the diced onion, pepper and mushrooms in the oil until soft but not brown. Add the chili powder and garlic and cook and stir about 1 minute. Add the veggie burger and cook a few more minutes stirring occasionally so the mixture won’t stick. Add the rinsed and drained beans and the canned tomatoes. Taste and adjust the seasoning, adding more chili and salt if needed. If you like a sweet chili add the sugar as well. Simmer the chili 15-20 minutes. If it seems a little dry add a small amount of water. Before serving add the corn, if using.
Serve the Bean Chili in a bowl as you would soup or over rice. Serve plain or top with cheese and sour cream and sprinkle with a few corn chips if you like.
*If you are not using the veggie burger, use 2 cans of beans.
Saute onions, peppers and mushrooms in the oil until soft.
Can't see the mushroom? I forgot to put them in!
Cooking the chili and garlic powders helps to bring out the flavours.
Cook the veggie burger for a few minutes. I use about half a package or can. You can use more or leave it out all together.
Today I used a can of 6 blend beans. Black, pinto and kidney beans all make excellent chili. Use 2 cans of beans if you don't use the veggie burger.
6 Blend Beans used in the chili.
When the beans and veggie burger have been added to the pot, add the tomatoes. I used the chili style diced tomatoes. I didn't need to add extra chili powder as the tomatoes were spicy enough.
Taste and adjust the seasoning. I find I sometimes need to add more chili but I seldom need salt. Simmer the chili for 15-20 minutes. If it seems too dry add a little water.
If you like corn add it the last few minutes. It add a nice sweetness to the chili. If you like a sweeter chili add a tablespoon or two of brown sugar.
My dinner today--Bean Chili with Veggie Burger.
I garnished with a spoonful of sour cream and a few corn chips.
Easy and quick Bean Chili with Veggie Burger.
Satisfying and delicous!