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Recipe: Easy Veggie Chili

January 30th, 2008 by Mandy

Last week I made chili for the first time. It may have been beginner’s luck, but I did a pretty darn good job. Such a good job that I’m planning on making another batch this weekend for Superbowl Sunday. This is an original recipe, since I couldn’t find one that quite suited what I wanted. I took what I liked from other recipes, based on what I had on hand, and I threw them together to see what worked.

It was (like most things I do) a clumsy adventure. I cut my thumb chopping veggies and got chili powder in my eye. Also, I originally intended to include ground beef, but I apparently didn’t read that line on my grocery list. Oh well. When it was all said and done, this wound up being a nice little vegetarian chili, and I made enough to last me a long time. I froze most of it and it’s just as good re-heated, as it was the first time.

I used canned ingredients because I was trying to empty out the cupboard. One of the first rules of business is to limit your inventory, and I try to follow that rule with my kitchen (and closet), too. Also, I rarely have the forethought to decide the night before I cook something to actually soak the beans in water.

This made enough for about 6 delicious servings.

2 – 15 oz. cans dark red kidney beans (and liquid)

1 – 15 oz. can tomatoes w/green chilies

2 fresh tomatoes, diced

4 celery stalks

1 medium yellow onion

1 bell pepper (I used yellow, but just because it was the best-looking one that day)

Spices for seasoning: I used (in order from most to least) salt, chili pepper, crushed red pepper, black pepper oregano, cumin. Use your own discretion here.

Chop the onion and bell pepper up and cook in olive oil until soft. Then add in beans, tomatoes, chopped celery, and season to taste. Pretty easy not to screw up. You might want to add in some corn starch if it’s a little runny. I served it over rice with monterey jack and crushed tortilla chips on top. Mmm…

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