Cheap, healthy, delicious, and filling - you'll hardly notice there's no beef in it (though I suppose if that's your thing, you could do it). This recipe actually was listed as a stew, but it tasted flat. I thought the only thing missing was a few tablespoons of chili powder, and wha-la - it became a chili. I was surprised by how good this turned out, and how hearty it is.
15oz can of black beans (don't drain!)
1lb can of mexican style stewed tomatoes (don't drain!)
7 or so B-red potatoes (diced)
2 carrots (sliced)
3 celery stalks (sliced)
1 can of corn (i used mexican corn with chiles and peppers in it)
1 teaspoon dried basil
1.5 teaspoons ground cumin
2 tablespoons chili powder (or to taste)
1 small can of tomato paste
(maybe some sour cream, cilantro, and cheese to throw on top - and there's room to tofu this sucker up)
In a large pot, cook the potatoes, celery, and carrots in a bit of olive oil until slightly tender (ten minutes or so). Then throw everything else in, mix, and simmer for about half an hour.