While we aren’t living in the RV full-time yet, I decided to post this recipe because I know it’s exactly the type of food that will be easy to make once we are on the road full-time.  I love to cook.  I like developing flavorful dishes.  I especially like cooking with fresh onions and garlic, but right now, we are on the island of Great Abaco in the Bahamas, and I can’t get everything I am used to finding at Publix back in Florida.  The ship only comes in once a week to stock the shelves at Maxwell’s (Marsh Harbour, Abaco), so many days the shelves are somewhat bare.  What that means for me is that I have to use spices like garlic and onion powder sometimes.   It’s been cool over here, so I was in the mood for a hearty bowl of bean chili.  I grabbed the following canned goods at Maxwell’s.

As you can see, I don’t really care what brand I choose as long as I get what I want, also it’s hard to be choosy when selection is limited.  I chose the diced tomatoes from Hunt’s because they already had basil, garlic, and oregano in them.  Like I said, it can be hard to find fresh herbs over here.  I chose the Del Monte Fiesta Corn because it already has green and red peppers in it.  The Green Giant Cream Style Corn thickens and sweetens chili, plus Bruce likes a lot of corn in his chili.  So, I always make sure I add plenty if he is going to be sharing it with me.  The Progresso cannellini beans were chosen for him, as well.  He doesn’t care for red kidney beans, so I either mix one can of white and one can of light red, or just stick to white kidney beans.  Of course, if you prefer red kidney beans, they would work just as well!

One thing I love about the kitchen here is this gorgeous cast iron pan!  I use it for so many dishes.  I’ve even baked cornbread in it.  Speaking of cornbread, I need to post my recipe for that, too.  Anyway, I had a half an onion left in the fridge from another meal, which I diced and added to the oiled pan followed by garlic and onion powder.  I told you I like a lot of flavor!  After the onions browned up, I threw the can of whole kernel corn and the packet of chili seasoning in.  Give the corn a moment to really char up and absorb the chili flavor.

Quick side note, this was the first time I used this particular seasoning packet.  I did my usual ingredient check, and threw it in the cart.  What I didn’t realize was how very spicy it was!  Holy wow.  Only use this particular one if you like spicy chili. I can usually tone spice down with some Daiya cheddar cheese or Tofutti sour cream, but neither of those are sold on the island.  Bruce is not vegan, so he shredded about a cup of cheddar cheese over his bowl and dove right in.

Okay, back to the recipe… after you have the seasoning packet in and it’s absorbed into the corn and onions, it’s time to start dumping the rest of the ingredients in. Seriously, just dump them in, in no particular order.  Add the creamed corn, tomatoes, and beans and let it simmer for about 15-20 minutes and dinner is ready.

Unless you want cornbread with your chili, and really who doesn’t??  I grew up eating chili over cornbread, but maybe that’s weird.  I’ll get my cornbread recipe posted soon, just not today.  Look at this delicious pot of vegan bean chili.  Doesn’t it just warm your soul?

Quick and Easy Chili

  • 1 TBSP olive oil
  • 1/2 cup diced onion
  • 1 TSP garlic powder
  • 1 TSP onion powder
  • 1 packet vegan chili seasoning
  • 1 can whole kernel corn (Fiesta Style, drained)
  • 1 can creamed corn
  • 2 cans diced tomatoes (pick one with flavor already in it)
  • 1 large can kidney beans (white or red, drained)

Heat oil in pan on medium-high heat, add onion, garlic powder and onion powder cook until edges of onions are browned. Add can of whole kernel corn and chili seasoning packet, cook for a minute or two.  Add the remaining ingredients, turn heat to medium-low, cook for 15-20 minutes, stirring occasionally.