The Collegio Pittsburg's student voice since 1916
Ingredients:
2 cans chili beans
1 can diced tomatoes
1 can tomato paste
1 can tomato sauce
1/2 bag fresh spinach
1 bag chili seasoning
1-2 tbsp. fresh minced garlic
minced onion seasoning to taste
onion powder to taste
garlic powder to taste
parsley seasoning to taste
dash cayenne pepper
dash salt
dash pepper
Instructions:
First off, you will need a medium to large-sized crock-pot for the chili; begin this process in the beginning of the day or at least four hours before the desired eating time.
To begin, open the cans of chili beans, diced tomatoes, and tomato sauce; pour the contents of these cans in the crock-pot and stir. Turn the crock-pot to high. Next, tear the fresh spinach into smaller pieces and add to the mixture and stir.
After the thick contents are added, next add the seasonings. First pour the chili seasoning into the mixture and stir until combined thoroughly. Then, add the fresh minced garlic, minced onion seasoning, onion powder, garlic powder, parsley, cayenne, salt, and pepper; stir well until all seasonings are combined well.
Set the tomato paste aside to add later; if cooking in only a few hours, add the tomato paste about halfway through the cooking time. Otherwise, if cooking for the whole day, add the paste with about two hours left before the desired eating time.
If cooking for the whole day, set the crock-pot on low and go about your day, returning to your chili at the end of the day ready to eat. If cooking in only a few hours, set the crock-pot to high, checking on the chili every so often and stirring frequently.
Once you’re home for the evening and are ready for a nice warm bowl of chili to heat you up from the chilly day, dish yourself a bowl and enjoy the healthy, tasty dish!
Commentary:
Before now I had never created my own chili, but my friend Lindy suggested cooking chili for a dinner night with our friends. While they eat meat, I am a vegetarian so I decided to make some changes to the original recipe. The result of this quick combination chili was phenomenal and I would suggest it to anyone looking for a warm dish on a cold day.
Growing up my mom always made chili solely with beans—adding some meat for my siblings, though spinach for her and myself. With that said, the only chili I ever knew of consisted only of beans and spinach, though as I got older I realized many, if not most, people do not eat their chili that way—but I enjoy it, and it’s good for you!
This chili is not only a great smell to welcome you when you arrive home from work or school, warm and ready to be eaten, but it also tastes good and saves extremely well! These ingredients cost about $5 maximum and can be found at your local grocery store. If you don’t have a crock-pot on-hand, don’t worry, because you can create the same dish in a large stovetop pot.
Enjoy this vegetarian chili with oyster crackers, tortilla chips, corn bread, or simply by itself and prepare yourself for the chilly days of fall headed our way!