Pop a bow on this quick and hearty chili to give as a gift. You can also make Holiday Chili to give yourself a break from lengthy recipes and high-fat, highly processed treats. Almost everyone can eat it because it is vegan, vegetarian, gluten-free, and has no added oil. Yet it packs plenty of flavor from spices, fire-roasted vegetables, and creamy kidney beans.
I’m planning to bring jars of chili this year instead of bottles of wine to thank my hosts and hostesses. If you do the same, just pop the chili in the fridge when you arrive or make sure whoever welcomes you knows to refrigerate it.
Holiday Chili costs just $1.42 for an 8-ounce serving, using organic ingredients. Use recycled ribbon, paper, and perhaps even a jar with a history to keep the costs down. Your love and care make the result priceless.
Use frozen bell peppers and corn to save time. In the winter, they probably have more nutrition and cost less than fresh. For the basics on cleaning and cooking dried beans, see my tips for soaking and cooking kidney beans and my master recipe for cooking dried beans.
| Prep Time | 20 minutes |
| Cook Time | 2-3 hours |
| Passive Time | 8-12 hours |
| Servings |
servings
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- 1 pound kidney beans dried
- 1 medium red onion peeled and chopped
- 2 cloves garlic peeled and minced
- 2 tablespoon dried ground chili powder
- 1/2 teaspoon dried ground chipotle powder
- 2 teaspoons salt
- 1 pound bell peppers frozen, mixed colors
- 1 pound corn kernels frozen, fire-roasted if possible
- 32 ounces canned, diced fire-roasted tomatoes
Ingredients
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- Pick through kidney beans and rinse well. Put in a large pot, cover with water by two or three inches, and let soak for eight to twelve hours.
- Drain kidney beans and add fresh water to cover by about two inches. Stir in onion, garlic, spices, and salt. Bring to a boil, and then reduce heat until beans barely bubble. Cook until tender.
- Pour off most of the broth (about two cups) and save for another recipe if desired. Chop bell pepper into bite-sized pieces if necessary. Stir bell pepper, corn, and tomatoes into the chili, and then bring to a boil over high heat. Reduce heat and simmer until peppers are tender, about 15 minutes. Taste and adjust seasonings.
- Spoon gift chili into clean, freezer-safe jars. Label to show how long it is safe to eat: five days when refrigerated or up to a year frozen.
- When ready to eat, heat chili on the stove or in a microwave and serve in a bowl or over baked sweet potatoes or cooked whole grains. Garnish with your favorite toppings. We add a dollop of guacamole and a handful of corn chips.
- Consider writing the ingredient list on the back of your note or tucking in a copy of this recipe. If you are going to a busy party, consider adding a bold label on top that says "please refrigerate."
