This is one of the posts recovered after a botched website move in 2013. It was originally written and published on May 26, 2012.
I’ve been rocking my obsessive-addictive personality of late – like, for the last month or so – with my near-daily consumption of this delicious, simple, easy vegetarian chili I concocted one night. Here’s how it happens:
Easy Stove-Top Vegetarian Chili
1. Open 1 can of Goya (or your choice) dark kidney beans, and strain and rinse them thoroughly. Put them into a saucepan, and add cold water to just barely cover them.
2. Turn the heat/flame under the pan on medium-high.
3. Add 1/3 cup tomato puree. Be sure to check the label. I choose one that has no added oil.
4. Spice it up! I use 1/8 teaspoon cayenne pepper, 1/2 tablespoon Adobo Light, 1/4 teaspoon garlic powder (or 1 garlic clove, grated), and 1/2 teaspoon chili powder.
5. Add 1/2 cup white mushrooms, rough-chopped (optional).
6. Stir it all together, and let it come to a light boil.
7. Turn back the heat/flame and let it simmer for a couple minutes, then turn off the heat/flame.
It’s that easy.
If you want to get all chef-y with it, you can bloom, aka toast, the spices together in a separate small (dry) skillet before adding them to the recipe.
Here’s my serving suggestion:
I put 2 cups of chopped Romaine into my special Blue Bowl (made for me by Ya-Ya Linda), dress the Romaine with 2 tablespoons Italian dressing, pour the chili over the top of it, and finish it off with 2 tablespoons salsa con queso.
It’s satisfying, flavorful, and full of great texture. Even better, it’s loaded with power foods, making it a healthful meal.
Do you like chili? What’s your favorite kind?