Quarantine Chili

Chili is a winter comfort food, but it’s also a nice filling meal that can be flavored in so many different ways. This recipe is great because it doesn’t require much prep, but it will sooth your soul and fill your belly. Isn’t that always the goal with chili? it is with this quarantine chili!

Details

In a normal world, I might call this Pantry Chili but Quarantine Chili has a nice ring to it. With the potential for further lockdown looming, this recipe can be made entirely from non perishables. If you are still allowed to go to the store then feel free to add ground beef or ground turkey and to top with sour cream, shredded cheese or avocado.

This is also the easiest recipe and quick to throw together and set to cook and forget. The  longest part might be opening all the cans! The preparation process is three steps. Really- throw everything in the crock pot and walk away!

While the recipe suggests cooking this for 4 hours on high or 8 on low, because nothing in the pot is raw, if you need it done a little faster it is safe to eat. You won’t have as much of the flavor blending that is optimal, so keep that in mind.

This recipe freezes wonderfully and may taste even better reheated. You can serve it over some rice or corn bread and top it with hot sauce to spice it up. Add some cheese and avocado for some nice texture and flavor. Sometimes I add corn if I have it because why not?

I am giving you permission to do whatever you want with this quarantine chili. It will not disappoint!

Print Recipe

Quarantine Chili

This vegetarian chili uses mostly non-perishable ingredients and is easy to throw together in the crock pot with pantry items.

Prep Time15 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 15 minutes mins

Course: Main Course

Servings: 8

Author: Grace

Ingredients

• 1 sweet onion chopped
• 1 28 oz can diced tomatoes drained
• 1 16 oz can tomato sauce
• 1 4.5 oz can chopped green chilies
• 1 15 oz can chickpeas drained
• 1 15 oz can black beans drained
• 1 15 oz can Kidney beans drained
• 2 tbsp chili powder
• 1 tbsp garlic salt
• 1 tsp cumin

Optional Toppings

• shredded cheese avocado
• sour cream

Instructions

• Combine all ingredients in the slow cooker and stir.
• Cook on low for 6-8 hours or high for 4 hours.
• Top with cheese, sour cream and/or avocado.

Notes

The chili can be stored in the fridge for a few days or the freezer for up to six months.

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