Chili is such a forgiving and comforting meal. With canned beans on hand, it can also be a spur of the moment decision. Pick your protein and it'll be on the table in no time.
2 T olive oil
1 onion, chopped
4-6 cloves garlic, minced
2 cups chopped carrots
1 cup chopped celeriac
1 t dried oregano
1 T smokey taco seasoning
salt and red pepper flakes, to taste,
1 lb cooked ground beef or turkey, or 1/2 cup each barley and lentils, cooked
1 jar Vt tomato sauce or passata
handful chopped cherry tomatoes
1 can dark red kidney beans, or 2 cups of cooked beans
1 t cider vinegar or ghost pickle hot sauce
Heat the olive oil in a large cast iron pot.
Add the onion, a pinch of salt, and some red pepper flakes.
When the onion has softened, add the garlic, carrots and celeriac; mix well.
Cook for 5 - 8 minutes, then add the oregano and smokey seasoning. A spoonful of 'nduja would be a flavorful addition here.
Once the carrots have softened, add your cooked protein, and let everything sizzle together for a minute or 2.
Pour in your jar of tomatoes, swish the bottle out with about a third of a cup of water, and pour that in, too.
Add the beans and chopped tomatoes, mix, cover the pan, and let simmer for 15 minutes or so.
Test for seasoning, and add the cider vinegar or some vinegary hot sauce if things need brightening up.
Serve over rice, or a baked potato, with plenty of grated cheddar or a dollop of sour cream.