Hearty Winter Chili Simplified For A Student Lifestyle

Everyone needs to know how to make chili; as it is a winter staple. Many recipes require lots of prep, extensive amounts of ingredients and time college students just don’t have. This recipe is easy to make, delicious and prefect for a time-crunched student in search of a filling meal. If you are a student interested in exploring cooking, but not sure where to begin, this hearty winter chili recipe is right up your ally. 

Chili was the first meal that came to mind the evening a Nor’easter was fast approaching. With the temperature dropping and an abundance of beans in the cabinet, this wholesome meal seemed to be the perfect fit. A hearty meal that is easy to follow, and uses ingredients that are easy to find within 10 minutes of sleep-deprived grocery shopping, is the recipe that every student needs during the seemingly never ending rut of winter.

Additionally, it will fool your friends and family into thinking you have mastered the art of gourmet cooking and leave you with a sense of culinary pride. Packed full of nutrients and antioxidants, this hearty winter chili will surely satisfy your comfort food cravings, without breaking your bank or eating up those precious study hours. 

Hearty Winter Chili

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 10 minutesTotal time:1 hour 20 minutesServings:8 servings

Ingredients

• 1 15.5 oz can low-sodium cannelloni beans
• 1 15.5 oz can low-sodium garbanzo beans
• 2 15.5 oz cans low-sodium red kidney beans
• 2 15.5 oz cans low-sodium black beans
• 1 15.5 oz can low-sodium diced tomatoes
• 16 oz homemade chicken stock
• 1 zucchini cut into 1/4 inch pieces
• 1 red bell pepper diced
• 4 cloves garlic minced
• 1 large sweet onion diced
• 1 1/2 cups corn fresh or frozen kernels
• 1 tbs fresh jalapeño pepper minced
• 2 tbs chipotle peppers in adobo sauce minced
• 1 tbs cumin
• 2 tbs chili powder
• Salt to taste
• 2 tbs avocado oil or olive oil

Instructions

1. 
   

   Heat a large pot with oil on medium heat, add in onion and bell pepper, and sauté for two minutes. Add garlic and jalapeño, and sauté for about one minute.

2. 
   

   Add in cumin, chili powder and chipotle peppers, and stir until incorporated.

3. 
   

   Pour in tomatoes and chicken stock, then add beans and stir. Cook on medium-low heat for about 45 minutes.

4. 
   

   Add in zucchini, and lightly simmer for 20 minutes, stirring occasionally.

5. 
   

   Add in corn and stir for 3 minutes.

6. 
   

   Serve hot with your choice of toppings, and enjoy!

If you are in search of some topping suggestions, I highly recommend a few avocado slices, a dollop of plain, non-fat yogurt and a sprinkle of chopped chives. These three bring out the flavors of the chili, as well as incorporate a bit of pizazz to the dish. 

As this recipe yields about 8-10 servings, it is the perfect meal to keep refrigerated, or even frozen for long periods of time. In order to properly store, keep refrigerated for no longer than one week; reheating by simmering on low heat. If freezing, store it in an air tight container for up to six weeks. The secret to this chili, is that the longer it sits, the thicker it gets. Enjoy! 

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