Chili does not have to an all day ordeal. We very frequently make chili after work as a quick but healthy dinner option. Our chili is also most often vegetarian. Beans, veggies and spices. This one pot dish makes for easy clean up and a full belly. The best part is that we almost always have left overs for lunch at work the next day. If you don’t want to eat chili all week you can also freeze this. It thaws beautifully for a midweek dinner or lunch later in the month!
We make a lot of variations of this recipe. Some take a little longer, some take a lot. If we add lentils the time seems to lengthen quite a bit. Quinoa, not so much. Either way you can add any whole grain you want, just make sure to account for cooking time….boiling the whole time speeds things along. In any case, this is the pared down, quickest version of this recipe we do.
This recipe makes about 6 bowls of chili but is easily doubled if you are serving a crowd or want to freeze some for later.
1 can black beans
1 can kidney beans
1 can diced tomatoes
1 T olive or canola oil
1 medium onion, diced
1 clove of garlic, minced
1 green pepper, diced
1 jalapeno, diced, optional (seed and de-vein it if you want to control the heat)
1 10 oz bag of frozen corn
Salt and pepper
Heat oil in 3 quart stock pot over medium heat. Add onions and saute for 3-5 minutes. Add garlic and continue to cook for 1 minute longer. Add all remaining ingredients to the pan.
Simmer over medium-low heat for 20 minutes. Salt and pepper to taste. Serve with your favorite chili toppings and maybe a side of some corn bread!