We know, we know…it’s been a while. But thanks to our fans’ enthusiastic (and frequent) requests for another episode, Cookin’ has re-emerged (!), this time with a dish that’s sure to go well with your barely bulging (no doubt) wallet. Admit it ya’ll, dining out just can’t happen as frequently anymore.
I hate to say “I told you so”, but cookin’ in your kitchen is going to be the key to your survival through these hard times. So start with this SUPER simple chili that uses everything but the kitchen sink to make a quick, healthy, delicious meal. Feel free to get creative and then share your personal touches. I’d love to hear them.
So roll up your sleeves and turn up the volume…Welcome back to Cookin!
2 (28 ounce) cans stewed tomatoes
1 (15 ounce) can beans (black, red, garbanzo), drained and rinsed
1 (15 ounce) can of corn, drained
1 onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
3 potatoes, cubed
2 tbsp. olive oil
1. Fry onion in oil until soft, about 4 minutes. Add spices and cook another minute.*
2. Add all other ingredients, including your personal touches.**
3. Lower heat and simmer at least until all vegetables are soft, adding some water and/or more tomatoes if the liquid gets absorbed.
4. The longer you simmer, the better it’ll taste so let that chili sit! Chili will serve 4 people. Recommended served topped with sour cream (or nonfat plain yogurt) and some chopped fresh cilantro.
*Spicing: A couple of tsp. of the following spices go great in chili: Chili powder, paprika, oregano, garlic (add extra!), cayenne pepper, cumin and coriander. Salt and pepper can be added to taste.
**Extras: Veggie ground round or ground beef, 4 chopped fresh tomatoes instead of second can of stewed tomatoes (highly recomended when available!), 1 carrot (chopped), 1 red pepper (chopped), 3 stalks celery (chopped), extra can of beans.