In keeping with the theme of more legumes, less meat, I bring you an easy, tasty vegan chili recipe you can knock off in 30 minutes (no fooling). If you want to get a bit more planny planny, you could use dried (black beans, kidney beans, chickpeas or Romano beans and soak them the night before). But if you don’t have time or interest, don’t. It’s perfectly delicious using plain ‘ol canned beans. Serve it with fresh bread, biscuits or corn bread. It makes a great dinner and stellar lunch the next day too!
If you make a big batch, freeze it and enjoy it again in a few weeks, when you have that craving again!
If you are an east-ender, Royal Beef (on the Danforth , east of Woodbine on the north side) is an excellent source for dried chilis. They generally have 2-3 vaireties on hand with varying degrees of heat. Not only is it an excellent butcher shop, they have farm fresh eggs, great cheese, pasta and sauces and a wonderful selection of condiments. A true gem!