Cold, snowy days and nights bring out a roaring hunger in us all. Home cooked meals are known to tame wild tummies, and soothe as they satisfy even the worst case of the rumbles.
Homemade chili, like this vegetarian recipe we have here, warms from the inside out making it a go-to meal on cruel winter days. Don’t be fooled by the lack of meat in this recipe, this chili is as hearty as it comes, loaded with chunky potatoes and sweet corn, and topped off with cheddar cheese, this chili is a guaranteed cure for the common snow day blues.
4 large baking potatoes, peeled and cubed
1 medium yellow onion, diced
2 tablespoons olive oil
1 can chickpeas
1 large can diced tomatoes
1 can kidney beans
1 1/2 cup sweet corn, frozen or canned
2 envelops powdered chili mix
Shredded cheddar cheese, for serving
Sour cream (optional)
In a medium pot boil potatoes until they are fork tender but still hold together. Meanwhile, in a small pan heat olive oil, saute onions until soft and translucent, about 5 minutes.
In a large stockpot over medium heat combine chickpeas, diced tomatoes, corn, beans, and onions, do NOT drain vegetables, as you will need the liquid. Bring mixture to a boil before draining and adding potatoes.
Stir in both envelops of chili powder, and mix until well combined. Lower heat and allow chili to simmer for 30 to 45 minutes or until most of liquid has evaporated, and beans are tender. Serve warm topped with cheese and a dollop of sour cream.