Whole Foods had canned beans on sale the other week and I stocked up. I figured it’s October and we should be getting chili weather soon. It’s not to be. We are still in the upper 80s and low 90s half way through the month. I finally decided I didn’t care that the weather is still saying summer – I want chili.
So … clean out the fridge and the cabinet and let’s see what we come up with. Three cans of beans, 1 can of fire roasted tomatoes, some vegetable broth, spices, a needs to be cooked now yellow pepper and half a red onion. That’s it. At the end – shredded cheddar cheese that I picked up a while back for tacos and you have a meal. I was a little surprised at how well this turned out – and it was even better as enchiladas later in the week. (I forgot to take a picture of that though.)
- 1 can fire roasted, diced tomatoes
- 1 can pinto beans
- 1 can dark red kidney beans
- 1 can white bean (pick your variety)
- 1/2 medium red onion
- 1 pepper (I had yellow on hand, so that’s what I used)
- 1 3/4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Olive Oil
- salt and pepper to taste
- grated/shredded cheese for topping (optional)
Peel and dice the onion. Dice the pepper. Drain and rinse the beans – set aside.
Heat about 1-2 tablespoons of oil in a large pan that can be covered. When hot, add onion and pepper. Season with salt and pepper and cook, stirring frequently for about 5 minutes. Onion should be translucent and peppers should be softer, but not mushy.
Add spices and toss to coat. Cook about 30 seconds, stirring constantly, then add tomatoes and half the vegetable stock. Mix, scraping the bottom of the pan. Add beans and mix well. Add the rest of the broth. Cover and cook on medium heat for about 5 minutes. Add salt and pepper to taste. Uncover, reduce heat to low and simmer for about 20 minutes. Check and adjust seasonings.