Ingredients
- 1 can (15 ounce) black beans
- 1 can (15 ounce) pinto beans
- 2 cans (15 ounce) red kidney beans
- 2 cans (15 ounce) corn
- 1 can (28 ounce) can crushed tomatoes (or diced if preferred)
- 1 can (15 ounce) can pureed pumpkin
- 2 tablespoons of dried minced onion (or 1 medium onion, diced)
- 2 teaspoon of olive oil
- 2 packets vegetarian chili seasoning (or 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder)
- 2 cups dry TVP (textured vegetable protein) or 1 pound of ground meat substitute of choice (optional)
- Salt to taste
Equipment Needed
- Stovetop, camp stove, or crockpot
- Large pot
- Can opener
- Spatula
- Large spoon or ladle
- Strainer (optional)
Directions
- Heat the olive oil over medium-low heat in a large pot. If using a fresh onion, sauté until soft (skip if using dried onion).
- Add drained and rinsed beans and chili seasoning mix. Add dried onion and TVP or ground meat substitute if using. Heat and stir for 1 minute.
- Add the tomatoes, pumpkin puree, and drained cans of corn and stir to combine.
- Fill the empty tomato can and pumpkin puree can with water and add to the pot. If using TVP, fill one of the empty bean cans with water and add it as well.
- Bring to a boil (if possible), then reduce heat to low and simmer for 40 minutes.
- Taste and season with salt as needed.
- Serve hot.
Serving Suggestion: Serve with cornbread made from a vegetarian boxed mix, using ¼ cup unsweetened applesauce to replace each required egg.
This recipe was submitted by A. Vegan as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge.
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