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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.



  1. Combine all ingredients in a large pot or dutch oven.
  2. Cook over low to medium heat for 30 minutes to six hours and serve.
  3. Optional: Top with cheese and sour cream.

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