Just a recipe quickie from my CHEFS (CHeap & Easy Friends) cooking club. Tonight I went to my freezer and defrosted the Chunky Vegetarian Chili. It doesn't get much easier than this- defrosted chili, added some cheese, a few tortillas and broccoli. Dinner came together in about 15 minutes and it was a winner!
Chunky Vegetarian Chili
1 T veg oil
2 c. chopped onion
1/2 chopped yellow pepper
1/2 chopped green pepper
2 minced garlic cloves
1 T brown sugar
1 1/2 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/2 t. salt
1/2 t. black pepper
2, 16 oz cans stewed tomatoes, undrained
2, 15 oz cans black beans, rinsed and drained
1, 15 oz cans kidney beans, rinsed and drained
1, 15 oz can pinto beans, rinsed and drained
Heat oil in dutch oven (or large pot) and saute onion, peppers and garlic until tender. Add sugar, spices, and beans. Bring to a boil, reduce and simmer 30 minutes.
I like to serve chili with sour cream and grated cheddar cheese. You can also add tortillas, chips, and if you need to make it non - veg., it would be easy to stir in some ground beef or turkey.
Enjoy and pass the Beano!
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