Last night I had approximately 15 minutes to cook and eat dinner before running out of the house. Vegetarian chili resulted from a quick refrigerator scan. Luckily, it was delicious.
Ingredients:
3 cups of pre-soaked and boiled black beans (I'd cooked these over the weekend)
2 cups of fresh, frozen, or canned corn (I used canned)
1 whole chopped jalapeno (take out the seeds!)
1/2 a large can of crushed tomatoes (whole, diced or even tomato sauce would work, too)
3 cloves minced garlic
1 small chopped onion
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon of sun-dried tomato paste (substitute regular tomato paste if you like)
salt to taste
So, I took the beans out of the fridge, mixed the (strained) corn and tomatoes in with them and set them over medium-high heat in a pot. Then, in a small pan, I sauteed the onion, garlic, and jalapeno in the olive oil (make sure to put a pinch of salt in there too) until softened.
Once the garlic, onion and pepper were softened, I added the cumin and chili powder and cooked for another minute or so, stirring constantly. You'll just want to cook it until you really smell the spices - and man, do they smell fantastic.
Mix the contents of the pan in with the contents of the pot. Stir well. Add the tomato paste then salt to taste (and this will require a good deal of salt; beans always do). Lower the heat and let it simmer up to a half hour. As I only had a few minutes, it didn't simmer long - but if you have the time, use it. Chili will only get better the longer it simmers.
Toss some cheese on top and you're ready to eat! The best thing about this meal, besides its easy preparation and nutritious ingredients (um, and yumminess), is that the whole pot probably costs less than $5 and will feed 4-5 people.
So, that's how this blog will be: recipes and the occasional food-related story. Eat up.
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