Long-Haul Chili

This chili recipe uses non-perishable ingredients, making it a great meal on long passages.  The vegan version is below.  Make it meaty by adding any land-based meat or shellfish (I don’t recommend fishy-fish).  Meat that’s about to expire, or those leftovers from a few nights ago, work great.  Any meat you add should be fully cooked before adding it to the chili pot.

Ingredients

• 3 (14-oz) cans beans (Black, Kidney, and Butter Beans all work great, especially when mixed-and-matched)
• 1 (14-oz) can Diced Tomatoes
• 1 (14-oz) can corn, drained
• 1 (14-oz) can green beans, drained
• 2 heaping tablespoons Tastefully Simple Wahoo Chili Seasoning (help support our journey by ordering as your Tastefully Simple ingredients from us at this link!)
• 1 large onion, diced
• 2 (or more) cloves garlic, minced

Instructions

1. Combine all ingredients in a large pot or dutch oven.
2. Cook over low to medium heat for 30 minutes to six hours and serve.
3. Optional: Top with cheese and sour cream.