Soup’s On: Easy “Open Lots of Cans” Vegetarian Chili


Today I’m linking up with Mel Larson at the Larson Lingo for her Soup’s On event.  One of my favorite things to make each week is a simple chili that can be consumed over a few meals and in a variety of ways.  This chili is amped up a bit with two “secret” additions that my friend suggested after devouring her chili on a girl’s weekend.  So without further ado, here’s the recipe:

Easy “Open Lots of Cans” Vegetarian Chili

1 jar of chunky red salsa

1 jar of salsa verde

1 can of corn or a cup (give or take) of corn

(lately I have been using the Roasted Corn from the Trader Joes’ frozen section)

1 can of black beans

1 can of refried beans

(one of the secret ingredients….helps to thicken the chili)

1 can of diced tomatoes, no-salt

and the other secret ingredient?  1 can of vegetarian chili

variation:  add frozen roasted onion and pepper mix from Trader Joes for a vegetarian tortilla soup

To make the chili, get your can opener warmed up and elbows greased and start opening.  After adding all of the ingredients to a big pot (I love to use a cast iron pot for soups as it really heats evenly and thoroughly), let the chili simmer for as long as you can wait and then dish up.

We usually have lots of toppings (the best part of chili!) on hand….green onions, plain Greek yogurt, and shredded cheese are favorites.


Usually the next day, I’ll heat up a big pot of pasta and make chili mac (a favorite from camp days), adding a scoop of chili on top of the pasta with shredded cheese on top.  Corn bread is a required accompaniment.

Another perfect day two dinner is baked potatoes with leftover chili on top and toppings, especially some steamed broccoli.

And finally, if you want to go old school, try to recreate the Original Woolworth’s Frito Pie from Santa Fe, New Mexico….which Matt and I heartily ingested on our last trip.  For the original version, you open up a bag of Fritos and insert chili and cheese and eat it out of the bag.  At home, I usually buy Trader Joes’ corn chips and put chips on TOP of the chili and add some cheese.

None of these versions are exactly healthy with toppings piled on, but on a cold, busy day, you can’t beat an easy chili with only cans to open!



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