7 hours ago
Monday, October 25, 2010
Isn't chili just a big pot of stuff from cans found in your kitchen cabinet?
You can use any variety of canned beans, kidney, black bean, white, garbanzos.
Any type of canned tomatoes (I recently discovered Ro-Tel w/ the chilis in it!), diced, crushed, or sauce.
Peppers, onions, garlic, and some spices from the cabinet, and you have a wonderful vegetarian dinner served over rice.
Last night's kitchen cabinet produced:
a 16 oz. can of black beans
a 16 oz. can of red kidney beans
a 14 oz. can of diced tomatoes
plus a small can of Ro-Tel tomatoes with the hot chilis already mixed in.
an 8 oz. can of corn (optional)
1 onion, diced
1 red bell pepper, diced
1 green pepper, diced
4 cloves garlic, chopped
Dried spices from the spice cabinet were:
1 tsp cumin
2 Tbsp chili powder
dash cayenne pepper
In a heavy Dutch oven, cook the onion, peppers, and garlic for a few minutes until onion is translucent.
Add the dried spices while you are stirring the onion mixture around.
Drain and rinse your beans and add them to the pot along with the tomatoes.
Simmer on low for about 15 minutes and you have a really easy vegetarian chili!
I like to garnish with fresh cilantro, but you can do cheddar cheese or sour cream too!
Look in your kitchen cabinet and see what you have. A chili will be born!