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EASY SKILLET STYLE STREET CORN

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It has been a month since my last blog post. A full month. My brain has been overwhelmed lately. I know I’m not alone in that. When there is so much going on in our world, it can be difficult to focus on the lighter things in life.

COVID19

As COVID19 shut things down and people started losing their jobs, I felt like food just wasn’t important enough to explore or share. Even when creativity did hit, I had a hard time getting ingredients I wanted.

Black Lives Matter

After the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd, my focus shifted to my own friends and neighbors of the Black community. Free time became researching Black history, signing petitions and educating myself on how to raise an anti-racist child. I did not have the capacity to also think about food in creative ways for this platform.

Food

A lot of thought and re-evaluation has gone into this blog and what I want it to provide for others. As budgets have become tighter for a lot of folks, affordable food is more important than ever. Not only that, but sharing recipes brings people together – something we desperately need right now. You can learn so much about a person by exploring the foods they grew up with, who they ate with and what went into creating those meals. Our country needs so much healing right now, so much change. We can’t gather around tables to get to know one another right now but we can still share recipes.

I’m sharing my version of street corn on this post. A recipe I never would have created without the cultural (Mexican) influence within my city of San Antonio. Ingredients required for this recipe are affordable and you likely have most of them on hand already (seriously). Use it as a side dish as you’re grilling out or add it to your #TacoTuesday meal. I know you’re going to love this one!

Easy Skillet Style Street Corn

Sarah Baade
All the flavor you love from street corn, no grill required.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 cups frozen corn
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • cayenne pepper to taste (optional)
  • 1/4 cup queso fresco
  • garnish with cilantro (optional)

Instructions
 

  • Add corn to a large dry skillet over medium heat. Cook corn until it starts to char, stir frequently as it cooks.
  • Once corn is cooked, remove from heat and add mayonnaise, lime juice, and spices. Stir until evenly distributed.
  • Top corn with queso fresco and cilantro (if desired).

Notes

  • I used 1/4 teaspoon cayenne but this might be too much heat for those sensitive to spice.
  • This dish can be enjoyed hot or cold.
Keyword Corn, Mexican Street Corn, Skillet Street Corn, Street Corn

If you are able to make financial contributions to positively impact your community, I highly encourage you to do so. Here are some links to causes I donate to: NAACP Legal Defense Fund , San Antonio Food Bank , Snack Pak 4 Kids SA

SWEET VANILLA SNACK MIX

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COVID quarantine has me craving all the snacks! I’m not the only one, right?! I’ve realized that when I’m working from my office, there are multiple factors that keep me from thinking about food all day. As an audiologist, I’m obviously not going to be snacking while seeing a patient. Can you imagine your doctor doing something like that? No way! The second biggest reason I don’t snack at work is that I simply don’t have access to snacks. We don’t even have a vending machine at our office, let alone a cafeteria. Sure, I could keep a box of snacks in the break room but if that doesn’t exist, I don’t even think twice. Working from home is strange in general but my biggest struggle has proven to be full kitchen access just 20′ from my desk.

I love snack mix! Yes, it satisfies my snacking urges but it is also so versatile! You can change up the flavor based on your cravings – sweet vs salty, etc. But you can also change it up based on what you already happen to have in your pantry. Currently, my daughter has been on a kick of mixing Cheerios and Crispix into one bowl for breakfast. Since that’s what we have on hand right now, both of those went into this new recipe. I happen to keep pecans on hand for baking so I tossed those in as well. You see what I’m getting at here? My general process for snack mix includes two cereal varieties, a cracker, some sort of nut and something salty. On occasion, I also add something sweet. To help get you inspired to create your own mix, I’ve created a list of possible ingredients for you.

Snack Mix Ingredient Ideas:

  • Rice, corn, wheat or oat based cereals that have a crunch
  • Peanuts, cashews, walnuts, macadamia nuts, pecans
  • Sunflower seeds, pumpkins seeds
  • Pretzels, bagel chips, rye chips, oyster crackers, cheese based cracker such as cheez-its or goldfish
  • Candy coated chocolates such as m&m’s, chocolate chips, dried cranberries, banana chips, dried mango – note, these sweet ingredients are best added after the rest of the mix has baked and cooled completely.

SEET VANILLA SNACK MIX

Sarah Baade
This sweet vanilla snack mix has a crunch and light sweetness that will keep you coming back for more.
Print Recipe Pin Recipe
Course Snack
Cuisine American

Ingredients
  

  • 3 cups Crispix cereal
  • 2 cups cheerios (plain)
  • 2 cups pretzel sticks
  • 1 cup oyster crackers
  • 1 cup pecan halves
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 Tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup candy coated chocolates (optional)

Instructions
 

  • Preheat oven to 250°F.
  • In a large bowl, mix together Crispix, Cheerios, oyster crackers, pretzels and pecans.
  • In a medium, microwave safe bowl, melt butter in the microwave. Then, with butter still hot, whisk in brown sugar, vanilla and salt.
  • Pour butter mixture over cereal mix and stir until cereal mix is evenly coated.
  • Transfer mix onto a parchment lined baking sheet and and bake for 1 hour, stirring every 15 minutes.
  • Let snack mix cool completely before stirring in candy coated chocolates.
Keyword Snack, Snack Mix, Sweet Snack, Sweet Vanilla Snack Mix, Vanilla

*If you enjoyed this recipe, you might also like my Honey Sriracha Snack Mix.

Easy Pasta Salad

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At the beginning of the year, I set three food goals for myself. 1)Cook a meal for another family once each month. 2)Buy from my local farmers market at least once per month. 3)Bake a bread recipe of one sort or another each month. Friends, COVID-19 has seriously interrupted these plans! Social distancing, businesses (and the farmers markets) closed, and difficulty finding flour in the stores. I will revisit these goals when I am able to but in the mean time, I have been focusing on simple recipes.

Fancy ingredients and complicated cooking techniques are not prerequisites to a good meal. In fact, some of my favorite dishes are made quickly with just a handful of ingredients. With this in mind, along with my yearning for farmers market produce, I’ve created my easy pasta salad. There is also some versatility in this recipe. You can use whatever small pasta you can get your hands on. Eat it as a side dish, or add your favorite protein to make it your entree. And once you can go to your farmers market again, be sure to show your support and buy your ingredients for this one from your local farmers.

Easy Pasta Salad

Sarah Baade
An easy to make pasta salad that can be used as a side dish or an entree.
Print Recipe Pin Recipe
Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 lb small pasta such as orecchiette, shells or elbow noodles
  • 1/4 cup plus 2 Tablespoons (divided) olive oil
  • 15 oz canned chickpeas
  • 12 oz small tomatoes – mixed variety, halved
  • 1 medium cucumber, cut into 1/4" slices then quartered
  • 1/2 small red onion, diced
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • Optional: protein such as tofu, grilled bratwurst, or grilled chicken

Instructions
 

  • Cook pasta to al dente according to package directions. Drain pasta then rinse with cold water until cooled.
  • Transfer pasta to a large bowl and stir together with 2 tablespoons olive oil.
  • Add the chickpeas, tomatoes, cucumber and red onion then toss to combine.
  • In a small bowl, whisk together remaining 1/4 cup olive oil, 1/4 cup red wine vinegar, Italian herb seasoning and salt. Pour over pasta and gently stir until pasta is evenly coated. Top with protein of choice if desired.
Keyword Easy Pasta Salad, Easy Recipe, Pasta, Pasta Salad

BAKED OATMEAL

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This week is the 3rd anniversary of Slice Of Honey! As I look back over all of my posts, I find myself filling up with joy and pride. When I started, I wasn’t sure how long I would last or if I was capable of making the progress I knew I needed. Here I am. Three years in and I almost can’t believe the improvements I have made in my recipes, my photography, and my writing. There is still plenty of room for improvement (believe me, I’m aware of this). But still… Go ahead, look back at my first few posts back in 2017 and you’ll see what I’m talking about. I haven’t updated very many of those original posts because they are such a strong reminder of how far I’ve come. And yes, I am absolutely giving myself a pat on the back!

While I’m celebrating this blog, I also find myself in a tornado of other emotions. The world is trying to cope with the COVID-19 pandemic. We are all learning how to isolate while trying to remain social at a healthy distance. Thank you modern technology!!! We are learning to adapt to new work and education environments. We are also learning how to be more creative. That is may angle with this baked oatmeal recipe – you can adapt and get creative with this one! I’m giving you the recipe as I created it. However, I’m also giving you some alternate ingredients in case you haven’t been able to acquire the exact ones I used. When you make this, I would love to hear how you changed it to make it your own! Leave comments at the bottom of this post or hit me up on Instagram or Facebook and share a pic of what you ended up with.

Baked Oatmeal

A very adaptable oatmeal recipe for when you have limited ingredients in your kitchen.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/2 cup pecan pieces
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 2 tablespoons melted butter, slightly cooled
  • 1 1/2 cups frozen blueberries

Optional Toppings:

  • vanilla yogurt
  • whipped cream

Instructions
 

  • Preheat oven to 375°F and grease a 9×9 baking pan.
  • In a medium bowl, stir together oats, pecans, brown sugar, salt,cinnamon, nutmeg, allspice and baking powder. Set aside.
  • In a second medium bowl, whisk together egg, vanilla, milk, and butter.
  • Place dry ingredients and frozen blueberries in baking pan, gently stirring berries into mixture.
  • Pour liquid ingredients over oats and berries. Let liquid begin to set into dry ingredients for about 1 minute then bake for 35-40 minutes or until center is set and top is slightly golden brown.
  • Serve warm or cold with toppings as desired.

Notes

Substitutions:
  • No pecans? Use walnuts or sliced almonds.
  • No brown sugar? You can use an equal amount of honey or maple syrup.
  • No eggs? You can use 3 tablespoons of aquafaba (the liquid in a can of chickpeas).
  • No vanilla extract? Try almond extract.
  • No cow’s milk? You can use almond, soy, or coconut milk. 
  • No butter? Try margarine or a butter flavored shortening.
  • No blueberries? Use blackberries, raspberries, banana slices or peaches.
Keyword Baked Oatmeal, Blueberry Oatmeal, Breakfast, Easy Breakfast, Oatmeal, Oatmeal Recipe

GREEN MAGIC SMOOTHIE

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I go through fazes when it comes to sweets. At times, I can resist easily and am not at all bothered by watching others indulge in front of me. Then there are times when I am completely addicted. I go on big baking kicks and have “sharing” sized bags of candy hidden in my desk drawer at work. A month ago, I was on a huge sweets kick – HUGE. I was eating skittles by the handful, a few times per day. Not good, friends. This was not good. So, I made a commitment to give up sweets for Lent this year. Not only that, I added in daily exercise – a minimum of 10 minutes but striving for 30 each day. I’m nearly half way through my 40 days without sweets and am happily back to the point where I’m not excessively tempted. My body is also happy with the changes I’ve made. I’m feeling a bit more energetic and definitely feeling more capable of keeping up with my energetic toddler. I’m always a work in progress (aren’t we all?) but I’m thankful for the changes I’ve seen so far.

One of the perks of giving up sugary treats is that naturally sweet foods, such as fruit, taste more vibrant. Smoothies are a great example of this! You can keep on track with healthy eating habits while satisfying any lingering temptations for something sweet. I’ve been a big fan of green smoothies for a long time and finally decided to create my own.  A blend of both fruits and vegetables with a lightly sweet flavor. We are loving this new smoothie recipe in our house. It is also a great way of getting extra servings of fresh produce into my daughter’s diet.

Green Magic Smoothie

A blend of both fruits and vegetables with a lightly sweet flavor.
Print Recipe Pin Recipe
Course Drinks
Servings 2 Smoothies

Ingredients
  

  • 4 cups fresh spinach
  • 2 kiwi, peeled
  • 1 frozen banana
  • 1 cup frozen broccoli
  • 1 cup frozen pineapple
  • 1 cup frozen peaches
  • 1 cup almond milk
  • 1 tablespoon agave (optional for added sweetness)
  • 2 teaspoons ground flax seed (optional)

Instructions
 

  • Place all ingredients in a blender and blend on high until smooth.

Notes

You can portion out the fruit and veggies ahead of time and place them in a bag in the freezer. When you’re ready to make your smoothie, empty the contents of the bag into your blender and add the almond milk
Keyword Green Magic Smoothie, Green Smoothie, Smoothie, Smoothie Recipe

Love this recipe? You might also enjoy this Pomegranate Blueberry Smoothie.

SHEET PAN VEGGIE TACOS

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My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.

Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.

Sheet Pan Veggie Tacos

Print Recipe Pin Recipe
Course Dinner, Main Course
Servings 12 Tacos

Ingredients
  

  • 3 cups butternut squash, cut into 1/2" cubes
  • 2 cups red cabbage, chopped into 1" pieces
  • 1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
  • 15oz can chickpeas, drained and rinsed
  • 1 medium jalapeno, stemmed, seeded and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 12 flour or corn tortillas
  • Optional toppings: avocado, salsa, hot sauce

Instructions
 

  • Preheat oven to 420°F.
  • Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
  • Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
  • While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
  • Fill tortillas with vegetable mixture and toppings as desired.

Notes

Alternative methods for warming tortillas:
  • Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
  • If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***
Keyword Sheet Pan Dinner, Veggie Taco Recipe, Veggie Tacos

SUPER MOIST & FLUFFY CORNBREAD

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I’m not sure if you’ve noticed, but lately I’ve been on a big comfort food kick. One Pot Vegetarian Chili. Semi Homemade Pot Pie. Orange Spiced Monkey Bread. Guess what? The trend is not ending just yet. While we’ve had some random, gorgeous, warm days here in San Antonio, we’re mostly still experiencing colder temperatures. After spending six years living in Buffalo, NY and another 3 years living in picturesque Colorado, I’ve done my time in cold weather and truly prefer warmer days throughout most of the year. My coping mechanism for dealing with cold temperatures is cozy comfort food. Anyone surprised by this? I didn’t think so, lol.

I’ve been working hard to fine tune my corn bread recipe and I finally have it down. This definitely wasn’t one of those recipes that came together on the first or even second try for me. But let me tell you, it was worth all the trial and error! Just as it says in the name, this corn bread is super moist and fluffy. Most importantly, it is also incredibly easy to make. Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.

Super Moist & Fluffy Cornbread

Sarah Baade
Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.
 
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1/4 cup honey
  • 1 egg
  • 1/2 cup unsalted butter, melted and cooled slightly

Instructions
 

  • Preheat oven to 350°F. Grease or line an 8x8baking pan with parchment paper.
  • In a medium bowl, whisk together corn meal, flour, sugar, baking powder and salt. Set aside.
  • In a large bowl, stir together milk and vinegar. Stir honey and egg into milk mixture. Slowly pour in melted butter while constantly stirring quickly.  
  • Gradually stir dry ingredients into wet ingredients.
  • Pour batter into prepared baking pan and bake 45 minutes or until cake tester comes out clean.
Keyword Cornbread, Easy Cornbread, Fluffy Cornbread, Homemade Cornbread, Moist Cornbread

SEMI HOMEMADE POT PIE (TWO WAYS)

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Let’s talk comfort food. When I think about some of my favorite comfort foods, the recipes are often involved. These are perfect for special occasions, holiday meals, celebration meals of one sort or another. They are worth the effort when you have the time but a lot of us don’t have an extra few hours to spend on a single dish. But what do you do when you want, no, NEED comfort food but don’t have the time or energy for one of those special, hours to prepare dishes? I’ve got you covered.

I’ve been making the original version of this chicken pot pie for about 15 years and, to be forthcoming, it is not my recipe. I got it from a collaborative recipe book put together by employees from some random company. In other words, I don’t know the exact source but wish I did so that I could give the person full credit on this one. When I started eating a more plant based diet, I created a vegetarian version of this pot pie. Both versions are semi homemade which means you can put them together in about five minutes and then relax while they bake into sheer comfort food. My best advice on these pot pies? Go ahead and make more than one. You’re going to want second helpings and they make fantastic leftover.

Vegetable Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.
Print Recipe Pin Recipe
Course Dinner
Cuisine American

Ingredients
  

  • 2 9" unbaked pie crusts
  • 16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 1 cup frozen diced potatoes
  • 10.5 oz can cream of celery condensed soup

Instructions
 

  • Preheat oven to 425°F.
  • Unroll one unbaked pie crust and place in a 9” pie dish.
  • In a medium bowl, stir together frozen vegetables, potatoes and condensed soup.
  • Spread mixture into pie crust and top with remaining unbaked pie crust.
  • Pinch edges of crusts together to create a seal.
  • Cut several slits into top pie crust.
  • Bake 45 minutes or until crust is golden brown.
Keyword Easy Pot Pie, Pot Pie, Semi Homemade Pot Pie, Vegetarian Pot Pie

Chicken Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.
Print Recipe Pin Recipe
Course Dinner
Cuisine American

Ingredients
  

  • 2 9" unbaked pie crusts
  • 16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
  • 12 oz canned premium white chicken
  • 10.5 oz can cream of chicken condensed soup

Instructions
 

  • Heat oven to 425°F.
  • Unroll one unbaked pie crust and place in a 9” pie dish.
  • In a medium bowl, stir together vegetables, chicken and condensed soup.
  • Spread mixture into pie crust and top with remaining unbaked pie crust.
  • Pinch edges of crusts together to create a seal.
  • Cut several slits into top pie crust.
  • Bake 45 minutes or until crust is golden brown.
Keyword Chicken Pot Pie, Easy Chicken Pot Pie, Pot Pie, Semi Homemade Chicken Pot Pie

EASY BUFFALO DIP

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I can remember when Buffalo Wild Wings opened in Manhattan, Kansas. I was in my final year of school at Kansas State University and everyone was so excited to eat there. Everyone… except me. I understood the price point was spot on for a college student’s budget. I think they offered 10c wings on Tuesdays or something like that. I tried them. I tried them several times. Those wings just never hit the spot for me. (No offense to BWW or anyone who loves them.) Fast forward to grad school in Buffalo, NY – home of the original buffalo wings. I very quickly became a convert. I had wings at more restaurants than I can count and loved them! When you live in Buffalo, you eventually claim one of two places as the best in town for wings. Anchor Bar or Duff’s. To be clear, I am a Duff’s girl.  The wings are crispy, the fries are crispy, the sauce is incredible. If you’re ever in Buffalo, you’ve got to stop by and have an authentic wing experience.

These days, I don’t eat much fried food and I lean toward a vegetarian diet. In other words, I can’t even remember the last time I had wings. However, I’m still a fan of buffalo sauce and enjoy incorporating it into other foods. Here, I’ve created an easy buffalo dip recipe. This is perfect for game day parties or even just to have on hand for a snack. Serve it up with a variety of vegetables and chips or spread it onto a sandwich. Eat it warm or cold, either way it is delicious!

Easy Buffalo Dip

With just 6 ingredients, this buffalo dip comes together in less than 5 minutes.
Print Recipe Pin Recipe
Course Snack
Cuisine American

Ingredients
  

  • 8 oz sour cream
  • 8 oz cream cheese, softened
  • 3/4 cup buffalo sauce
  • 1 Tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/4 cup blue cheese crumbles Additional blue cheese crumbles for garnish if desired.

Instructions
 

  • Place all ingredients in a medium sauce pan and whisk together over medium heat until cheese has melted and all ingredients are fully combined.
  • Serve warm or cold.
  • Enjoy with vegetables, chips, pretzels, or spread it onto a sandwich.
Keyword Buffalo Dip, Buffalo Sauce, Chip Dip, Party Dip, Snack Dip

ONE POT VEGETARIAN CHILI

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People spend years perfecting their chili recipe. Years. My dad included. Getting to that point of self-proclaimed perfection requires passion. Trial and error on spices. A commitment to eating LOTS of chili. Do you make it all meat and no beans? (hi there, Texas, I’m looking at you.) Do you pour it over pasta? (Cincinnati, I’ve never tried it but I’m sure it’s delicious.) If you’re going vegetarian, do you use beans exclusively or add in a variety of other veggies?  I kind of consider Chili to be a personal journey – find a style you like and then perfect it to your own flavors from there.

Every year for the Super Bowl, we head over to a friend’s house for a big get together. The game is on for those who are interested but they also hold a chili competition. I’ve used other people’s recipes for this in the past but this year I look forward to bringing my own. Here, I’ve created a vegetarian chili that is bean and tomato based – no other veggies added in. I feel like it gives more of a classic, hearty feel to it while still giving you a meatless recipe. On that note, if you are cooking for a meat eating crowd, you can absolutely brown up a pound of ground beef and add it in here.

One Pot Vegetarian Chili

This hearty chili will warm you up and fill your belly – no meat required.
Print Recipe Pin Recipe
Course Dinner, Main Course
Cuisine American

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 15oz cans kidney beans
  • 1 15oz can pinto beans
  • 1 15oz can black beans
  • 1 7oz can diced green chiles (mild)
  • 2 28oz cans fire roasted diced tomatoes
  • 1 14oz can fire roasted crushed tomatoes
  • 3 Tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 Tablespoons Worcestershire sauce
  • 1 1/2 cups vegetable broth

Optional toppings:

  • sour cream, plain greek yogurt, avocado, shredded cheddar cheese, corn chips

Instructions
 

  • In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook an additional 2-3 minutes. Stir in beans, chiles and diced tomatoes. Stir in spices and Worcestershire sauce. Pour in crushed tomatoes, Worcestershire sauce, and vegetable
    broth and stir together. Increase heat to bring pot to a boil. Reduce heat and let simmer 30 minutes.
  • Top with desired toppings and serve with corn bread or a loaf of rustic bread.
Keyword Chili, Easy Chili Recipe, Healthy Chili, One Pot Chili Recipe, One Pot Vegetarian Chili, Vegan Chili, Vegetarian Chili