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Chili

Written by Andersons Abroad

This is a simple and nutritious recipe using non-perishable ingredients. This is the vegan/wholly non-perishable version, but you can embellish by adding in any meat you have that needs to be used up, including leftover steaks, pork, chicken, ground beef - anything! (I've tried it with prawns - awesome. Haven't tried it with fish, and I'm probably not brave enough to.) If you do add meat, it must be fully cooked before adding it to the chili.

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 (I'm supporting our journey in part by being a Tastefully Simple consultant, and you can order any TS items through my online shop, here: https://squareup.com/market/devon-thurtle-anderson-tastefully-simple-independent-consultant)
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.

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Left-Overs in Pressure Cooker

If you make a large batch of food in the pressure cooker you can store the left overs in there as well. Just bring it back up to pressure and turn off. Do not remove the lid. A vacuum will be created when the cooker cools and the left overs can be left out until needed the next day. No need to refrigerate most items.

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Do you have refrigeration on board?

	Yes. We are very happy with it.
	Yes. But we're fixing it more than using it.
	No. We just have a cooler.

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