Vegetarian Chili

We've had several winter storms lately that have been pretty disappointing if you are like me and love snow.  We've gotten snow that is pretty while it is falling but nothing has really stuck yet, definitely not enough for a snowman!  These storms have brought the cold air though and on days when it is too cold for a walk through Clarendon even with baby girl's Bundle Me and a hat and mittens we like to stay in and stay warm.  While baby girl plays with her new favorite standing toy I  like to cook a good quick vegetarian chili.

I've tweaked this chili for years now and I think I've finally got the best combination.  My husband ("Daddio") hates when I change a recipe so I try not to tell him when I do it!  I can make this meal on the fly since most of the ingredients are usually in my pantry.

Chili Sin Carne

1 large onion

1 large can of crushed tomatoes

1 can of diced tomatoes (use the tomatoes with chilis if you want to add some extra spice)

1 can of black beans (drained)

1 can of dark red kidney beans (drained)

2 tsp. cumin

2 tsp. chili powder

2 tsp. paprika

2 cloves of garlic

1/2 cup of cilantro and a little extra to garnish

salt and pepper to taste

Optional (add 1/2 can of garbanzo beans or 1 can of corn)

In a large pot, saute onion until translucent, add diced garlic towards the end.  Add crushed tomatoes and diced tomatoes, stir. Add cumin, chili powder, paprika.  Stir and simmer for a few minutes.  Add beans and cilantro (and optional corn, if desired) and simmer for at least ten minutes. Salt and pepper to taste.  Serve warm with a garnish of cilantro.  You can make this early in the day and just turn the stove back on when you are almost ready to eat.

Total cost: $6 (6 servings) (Not including on-hand spices.  Note: I did not have cilantro on hand and I paid $2 for an organic bunch from Whole Foods.  I love cilantro so it was worth it to me but Daddio could take it or leave it, so omitting the cilantro would make this $4 for 6 servings.  Whaat?)