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spicy 20 minute vegetarian chili
spicy
vegetarian
chili
eats
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The original back of the can base recipe was all frozen or canned ingredients. I added in some quick chopping and dicing for a more interesting flavor and diverse vitamin content, but you can still go from nothing to something in short order. I have a 12 inch diameter by 3 inch deep Calphalon nonstick covered pan that I am able to do everything for this two part recipe in.

Saute Ingredients

  • 6x1.5 inch zucchini which comes loosely to 2-3 cups in quarter inch slices
  • 3x1.5 inch jalapeno (double thumb girth and a bit longer - excluding stem) which is about 0.5 cups diced (to release capsaicin). For those of you serving this to midwestern relatives, they will think it is plenty spicy enough without any jalapeno.
  • 1 cup diced (around half inch chunks) white onions
  • OPTIONAL < 0.5 cups leftover green onions. I put them in during this stage if they are old, otherwise I will garnish serving bowls with a spritzing if they are in good condition.
  • 0.25 cup olive oil - pure (cheaper) or extra virgin makes no remarkable taste difference

Boiling Ingredients

  • 15 oz can of Kuner Black Beans with Cumin & Chili Spices
  • 15 oz can of diced tomatoes
  • 1-2 cups water from rinsing out spices/extras from cans. Useful to have this wiggle room if augmenting.
  • 0.75 cups each of frozen peas and corn
  • OPTIONAL 0.75 cups each of sweet/standard potatoes, yams, or squash (spaghetti, acorn), and rice. I usually throw in some kind of leftover root starch or rice to thicken things up, instead of boiling excess water off, and to turn the dish into a complete source of protein.

Process

  1. Throw all the saute ingredients together in the pan, cover, and saute in the olive oil on high. I typically lay a bed of zucchini, followed by the onion(s) and diced jalapeno.
  2. Flip the stack occasionally and cook until around 50% of the zucchini mass is browned, and the white onions are browned.
  3. Dump the beans, tomatoes, and can rinse water in. Leave the pan uncovered for the remainder of the cooking process.
  4. Turn down the heat to medium-high, and stir it all up.
  5. Dump everything else in once the mixture has come to a full boil again.
  6. Stirring occasionally, leave on full boil for 5 minutes, or until consistency has thickened to your liking, and then turn off heat.
  7. Let sit on heat for another 5 minutes or so.
  8. Serve with sour cream, cheese, and maybe some corn chips or corn bread.