Everything but one ingredient for this vegetarian chili I made up was available at the food bank:
One can (15 oz) each garbanzo beans, kidney beans, black beans (use any of your choice), rinsed and drained
One can tomato sauce
One can crushed tomatoes (I was lucky enough to find a can with adobo seasoning, but you can add more chili powder or red pepper flakes to taste)
frozen or canned corn, drained
soy crumbles (meat lovers of course can substitute ground turkey or beef)
2 garlic cloves
1 sweet bell pepper (yellow, red, orange, green – choose your color)
coriander (or fresh cilantro)
chili powder or red pepper flakes
celery seed (or fresh celery stalk)
salt, black pepper
What You Do:
1) Saute chopped onions, garlic, and sweet pepper in olive oil until soft.
2) Add tomato products, beans, corn, and a teaspoon each of spices/herbs.
3) Add 2 cups water (you can add a bullion cube for extra flavor if you want).
4) Add soy crumbles, cover, and let simmer for an hour, adding water if too thick.
Serve with a handful of grated cheddar cheese and dollop of sour cream if you want. A great fall weather warmup!