I actually can’t remember where this recipe came from. It is most likely a customized version of something I found in Vegan Planet, actually. It’s extremely simple though, and I think it is different enough from the original for me to go ahead and post it. It’s a very satisfying meal. I meant for it to come out more like a casserole than actual chili, and I think it would have been that way had I had more potatoes.
Remember: super-easy recipe!
Chili Potato Casserole
6 to 8 servings
1 carton tomato soup (I use Pacific Foods kind – no milk!)
1 can chickpeas, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes and peppers, drained
1 can corn, drained
2 lbs potatoes (or more if you want it a bit thicker), cut up, boiled and drained
Sprinklings of cayenne and cumin, whatever amounts you prefer
Guacamole, sour cream, other toppings as desired
Be sure you use a big cooking pot for this meal! Add the tomato soup, beans, tomatoes/peppers, corn, and seasonings to your prepared potatoes. Simmer on stovetop for 20-30 minutes, until heated through. Put into bowls (or onto dishes, if yours is more casserole-y than mine) and top with guacamole and sour cream.
I told you it was easy!