We know that being on the road and working on the road brings rewards and challenges. Sometimes finding ideas for meals or finding meals practical to cook in an RV, van or travel trailer can be a chore or a challenge. We have partnered with RVKitchen.tv to bring you a recipe of the month that we hope will inspire you, help you and get you cooking fun, quality food on a reasonable budget.
Three Bean Chili
There are lots of chili recipes out there but this is one of our favorites because it uses fridge stable vegetables and cans of beans. The recipe makes approximately three quarts of Chili and we find that to be around six servings. What we like most about the recipe is that it freezes well and we have a quick dinner from the freezer on a drive day or if we are in a pinch for a hearty warm meal on a colder day. You can check out the recipe video in the link below, join us on Facebook or follow us on social media.
YouTube Recipe link: https://youtu.be/de6rmtmNXGY
4 Cloves of Garlic
Salt and Pepper
1 tsp Cumin
1 tsp Chili Powder
32 oz can of crushed tomatoes
16 oz can of chopped tomatoes
1 Yellow onion
1 Red pepper
1 Green pepper,
16 oz can of red beans
16 oz can of black beans
16oz can vegetarian refried beans
Prep – Dice the Garlic and rough chop the onion and peppers making sure to remove the ribs and seeds from the peppers and don’t forget to take the barcode stickers off!
Cook – Bring the pan to medium heat and add the oil to coat the bottom of the pan. Add in the onions, stir to coat in the oil and add salt and pepper. Cook the onions until softened (approx 3 minutes) and then add the garlic. Cook for two more minutes, being careful not to brown the garlic. Add the peppers and stir. Add salt and pepper and cook the mixture until the peppers soften another 5-6 minutes. Add your tomatoes, and the red and black beans. Stir to mix everything and add the cumin and chili powder. Now is the time to add more or less seasoning depending on how hot or mild you like it. Simmer the chili for 15 to 20 minutes on a slow bubble stirring occasionally. If liquid rises to the surface, stir the pot to incorporate.
Plating – Spoon approximately 2 cups of chili into a bowl and garnish with your favorite toppings like avocado, cheese or a wedge of bread. Put some hot sauce on the table so people can spice it up if they like their food on the hot side.
About RV Kitchen:
As full time RV’ers who have a passion for food we were struggling with all the cooking content out there that is good in concept but not always practical when it comes to tiny kitchens, mobile living or meals just for two. This is why we created RV Kitchen. It’s cooking that is designed for two people who live on the road or in small spaces. We make all our content in our RV, so no fancy kitchen sets. We think about budgets and dishes, because who wants to do a ton of pots and pans every day. We look at leftovers and carry overs, so you don’t end up with half used cans and packs of food, and we try to make food that you would find in a good restaurant but at a fraction of the cost. Because we know the internet is not always the best, we are making everything downloadable so you can use it wherever you are regardless of the internet. So, if you are living the RV life, the van life or just live in a tiny home or studio apartment, we bring you food and cooking that makes sense for where you are. Eat well, share the road and enjoy the world from the roads less traveled.