Wednesday, June 15, 2011

Spicy Vegetarian Chili

Chili is my go to dish when I don't have any thing planned to cook for dinner.  If you can cut an onion and open a few cans, you can make this chili.   I love that this chili comes together so quickly, but it still delivers a hearty protein packed meal with bold flavors.

2 cans of black beans
1 can of sweet corn
1 large can of Bush's Vegetarian Baked Beans (see note)
1 cup of crushed tomatoes
1 large onion chopped
2-3 green chilies chopped (jalapenos, serranos)
1 green bell pepper (diced)
3 Tbs of Chili con carne powder
1/2 Tbs of ground cumin
pinch of cinnamon powder
4 cloves of garlic grated
1 Tbs of red chili flakes (or to taste)
salt and pepper to taste
lime (as garnish)
sour cream or greek yogurt  (as garnish)
scallions/spring onions   (as garnish)

Note:  I recommend you use Bush's brand baked beans because I think they have a wonderful brown sugar flavor.  I have checked many brands of baked beans and Bush's does not have any "artificial" ingredients, just brown sugar and spices.  But if you don't have Bush's, you can add another can or black beans and some brown sugar.   I am not affiliated with Bush's ( I just like the stuff ). : )

 In a large pan heat on medium high and add 1 Tbs of canola oil.  Then saute onions, chilies and peppers for 2-3 minutes.  Then add grated garlic and saute for another minute.

Add the dry spices, salt,pepper and saute for a minute.

Add 1 cup of (or a can's worth) of crushed tomatoes and 1 cup of water.

Now add the drained and rinsed out corn and black beans.  Cook for 2-3 minutes.

Finally add the can of Bush's  baked beans and turn heat down to simmer.  Simmer chili for 20-25 minutes (stirring occasionally).

Turn off stove when chili is at the consistency you like.  
Serve with sour cream or Greek yogurt, wedges of lime and scallions.  Enjoy.

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