Not every vegan is interested in paying a month’s rent for a week’s worth of groceries at the greenmarket. Supermarkets often have sales on canned goods, and that’s the best time to stock up. (Who doesn’t get a little excited every year the first time they hear the ShopRite “Can Can Sale” jingle?) Regardless of what the Internet says, everything from a can isn’t toxic poison. Sure, canned goods often use preservatives and can be a little salty. By all means, rinse them first. But do not be can-shamed. Say it loud: “I don’t always want to soak my beans overnight then boil them for 2 hours—sometimes I just want to open a goddamn can and heat up my dinner like they did during World War II.”
One 8-ounce can tomato paste
1 tablespoon adobo seasoning
One 7-ounce can chipotle peppers in adobo sauce (Rinse first if you’re not a hot-food hero.)
One 20-ounce can kidney beans, drained and rinsed
One 10-ounce package frozen spinach
One 12-ounce package veggie ground beef substitute (I like Morningstar Farms Grillers Crumbles.)
One 16-ounce can hominy (or regular corn kernels)
1 ripe avocado
Daiya nondairy cheese, Pepper Jack type (optional)
1. Say a small prayer to the BPA gods as you open all your evil cans and packages. Dump the contents in a large pot and stir it up.
2. Add ½ cup of water and bring to a boil. Reduce the heat and simmer for 45 minutes.
3. Scoop out the avocado flesh by the tablespoon and stir in.
4. Add a handful of shredded Daiya (if using) and melt it into the chili.
5. Serve the chili over rice and stretch your dollar even further. It should make 10 to 12 meals for less than $20.