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