Chili!
I just made, and am currently consuming, what I have decided to call what's-in-the-pantry black bean chili.
The measurements are mostly approximate.
1-2 tbsp butter
1 medium onion, diced
3 cloves garlic, rough chopped
15 oz can black beans
15 oz can diced tomatos w/ jalepeno, drained
1/3 cup water
2 tbsp kosher salt
1 tbsp ground black pepper
1 tbsp red pepper flakes
2 tbsp cumin
1 tsp dried basil
1 tsp cinnamon
2 tbsp Sriracha
In soup pot, saute the diced onion in butter until translucent. Add the garlic, and half the salt and black pepper, and continue to cook until the onions start to caramelize. Add the rest of the ingredients, stir, and let simmer for half an hour to 45 minutes.
The Sriracha was used to compensate for the lack of chili powder, and I have to say I really like how the flavor of the dish turned out. The little vinegary-sweet edge is nice, and there's plenty of heat.
It's cheap, easy, flavorful, hearty, and satisfies my chili craving nicely. It's vegetarian, and could easily be vegan if you swap out the butter for margarine or oil. I suspect it isn't even terrible for me!
I think it would have been even better if I'd had some corn or ground meat to add in. I wish I had some cheese to top it with and corn bread to pair it with, but Fritos are working fine for now. ;)
But now I'm contemplating chili to make on future occasions, when my ingredients aren't so limited.So, lay your favorite chili recipes on me!
The measurements are mostly approximate.
1-2 tbsp butter
1 medium onion, diced
3 cloves garlic, rough chopped
15 oz can black beans
15 oz can diced tomatos w/ jalepeno, drained
1/3 cup water
2 tbsp kosher salt
1 tbsp ground black pepper
1 tbsp red pepper flakes
2 tbsp cumin
1 tsp dried basil
1 tsp cinnamon
2 tbsp Sriracha
In soup pot, saute the diced onion in butter until translucent. Add the garlic, and half the salt and black pepper, and continue to cook until the onions start to caramelize. Add the rest of the ingredients, stir, and let simmer for half an hour to 45 minutes.
The Sriracha was used to compensate for the lack of chili powder, and I have to say I really like how the flavor of the dish turned out. The little vinegary-sweet edge is nice, and there's plenty of heat.
It's cheap, easy, flavorful, hearty, and satisfies my chili craving nicely. It's vegetarian, and could easily be vegan if you swap out the butter for margarine or oil. I suspect it isn't even terrible for me!
I think it would have been even better if I'd had some corn or ground meat to add in. I wish I had some cheese to top it with and corn bread to pair it with, but Fritos are working fine for now. ;)
But now I'm contemplating chili to make on future occasions, when my ingredients aren't so limited.So, lay your favorite chili recipes on me!