I was out of time, and nearly out of produce one night when it was my turn to cook. This quick, easy, one-pan chili was what I invented on the spot. And it was DELISH!
1 medium onion
1 medium green or red pepper
3 stalks celery
1 heaping tablespoon minced garlic (or several cloves fresh)
3 cans kidney or pinto beans, rinsed & drained
2 cans diced tomatoes
2 & 1/2 tablespoons chili powder
Salt & pepper
Dice the veggies and sauté in a large frying pan. I used my cast iron for this and it worked really well. If you avoid oil, use a tablespoon or two of vegetable broth or water instead to keep the veggies from sticking.
As the veggies begin to get tender, add the chili powder and continue to sauté until as done as you want them.
Add the drained, rinsed beans and diced tomatoes. Stir and simmer for 15 to 20 minutes. Long enough to blend the flavors and cook the liquid down for the perfect chili consistency. Add salt and pepper to taste during this process.
Season, stir, simmer, taste, repeat until it's perfect.
I kept the recipe simple here, because that's how I made it last night when I was out of ideas, out of most of my veggies, and short on time, and it was delicious and satisfying and healthy. We both loved it.
But this is a wildly adaptable recipe. You could add any of the following to change it up. Sliced or diced mushrooms
Minced chili peppers (a little goes a long way)
Your favorite meat or sausage substitutes
Anything else you can think of!
I like to sprinkle some noochie on top and serve with Mag's Favorite Corn Bread on the side.