[POETRY] 4/13 WarmthApril 13, 2018
[POETRY] 4/14 Nice CookieApril 16, 2018
Spring has yet to come here in Champaign, IL so we made chili the other day! This was the best chili I’ve ever made, yay! It was delicious and packed a bit of a punch too. It was also super easy and vegetarian! So yes, I am super excited to share it with you!
This makes 3-4 servings depending on the size of the serving. The ingredient list may seem long but it’s primarily seasoning and canned foods.
This dish has a ton of fiber but is a little lower on the protein side. I recommend adding 1 ounce of cheese and 1/4 cup Greek yogurt to bowl when serving to provide more protein (and delicious taste, of course).
- 1 teaspoon olive oil
- 1 medium onion, diced
- 1 bay leaf
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 3 teaspoons or 1 tablespoon oregano
- 2 cloves garlic, crushed
- 1 can green Chile’s
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1 can crushed tomatoes
- 1/2 cup water
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 can kidney beans, rinsed
- 1 can chickpeas, rinsed
- 1 small can corn, rinsed
- Toppings like Greek yogurt, cheese, avocado
- Heat oil in large pot on medium heat
- Add diced onion and let soften (~3 minutes)
- Add in bay leaf, cumin, salt, oregano, and garlic. Temper for about 1 minute (stir around in onions/oil and let warm up)
- Add the Chile’s, peppers, and celery and let cook for 3 minutes
- Add crushed tomatoes, water, cayenne pepper, paprika, kidney beans, and chick peas. Lower heat to medium low and let simmer for 40 minutes. Stir pot contents a few times.
- Add corn and let cook for just five more minutes.