The simplest tasty chili is a bean chili. Here's my cheap as possible chili:
1 can each kidney, garbanzo, and black beans
1 large can petite diced tomatoes
1 can tomato paste
1 pack taco seasoning
1 medium red onion
1 bell pepper (I prefer red)
several cloves garlic
oil of your choosing
salt
pepper
tap water
Drain the kidney and black beans, keep the garbanzos in the aquafaba.
Add some oil to a pan with salt, pepper, and onion. Sweat the onion, then add garlic and cook until fragrant. Add the taco seasoning and stir together.
Put in the beans and aquafaba. Cook for about 2-3 minutes, then add the pepper and diced tomatoes. Cook for a couple minutes while you fill one of the bean cans with water.
Add the water and tomato paste, stir to combine, let simmer for 45 minutes to an hour and a half.
This is a good recipe for on the cheap, you can also pretty cheaply add spice with habanero peppers, I like adding texture with broccoli and/or carrots. I will often add sweetness with some maple syrup, and I almost never add pre-packaged taco seasoning. But this is a good, extremely cheap chili recipe that is also vegan.
This also gets nice and thick without adding any corn starch or flour because of the aquafaba and garbanzos. But yeah, usually I actually start with a bunch of different chili powders dry in the pan, then add the oil and pepper, then add the onion and broccoli, then the bell pepper, then the garlic and a few habaneros chopped finely. then beans, then tomatoes. Cook for a while and add the syrup at the end. But it's super easy, despite taking a while.
I've also been moving toward dried beans, though keeping with garbanzos canned for two reasons. First, the salt content. I don' like adding salt to food, so that keeps me from needing it. Second, the aquafaba thickens better with the canned beans.
The simplest tasty chili is a bean chili. Here's my cheap as possible chili:
Drain the kidney and black beans, keep the garbanzos in the aquafaba.
Add some oil to a pan with salt, pepper, and onion. Sweat the onion, then add garlic and cook until fragrant. Add the taco seasoning and stir together.
Put in the beans and aquafaba. Cook for about 2-3 minutes, then add the pepper and diced tomatoes. Cook for a couple minutes while you fill one of the bean cans with water.
Add the water and tomato paste, stir to combine, let simmer for 45 minutes to an hour and a half.
This is a good recipe for on the cheap, you can also pretty cheaply add spice with habanero peppers, I like adding texture with broccoli and/or carrots. I will often add sweetness with some maple syrup, and I almost never add pre-packaged taco seasoning. But this is a good, extremely cheap chili recipe that is also vegan.
deleted by creator
This also gets nice and thick without adding any corn starch or flour because of the aquafaba and garbanzos. But yeah, usually I actually start with a bunch of different chili powders dry in the pan, then add the oil and pepper, then add the onion and broccoli, then the bell pepper, then the garlic and a few habaneros chopped finely. then beans, then tomatoes. Cook for a while and add the syrup at the end. But it's super easy, despite taking a while.
I've also been moving toward dried beans, though keeping with garbanzos canned for two reasons. First, the salt content. I don' like adding salt to food, so that keeps me from needing it. Second, the aquafaba thickens better with the canned beans.