Today’s run: none. overslept. bummer.
There are about a million veggie chili recipes out there, and they’re all pretty much variations on a theme. I like a simple chili that I can make with basic ingredients – I like actual veggies in my veggie chili, not a lot of fake meat stuff. I have to admit, this is not an entirely virtuous recipe, though, because it uses so many canned things. After I make something like this I look at all the cans lined up on the counter, patiently waiting to be recycled, and wonder if I really cooked or just opened up a bunch of cans and dumped the contents into a pan? Alas, cans are handy and cheap, so I use them with reckless abandon. This recipe is kid-friendly, easy, yummy, and cheap!
1 tablespoon olive oil
1 onion, finely chopped
1 tablespoon chili powder (more or less to taste)
salt, to taste (a lot of chili powders have salt so check yours first)
1 pepper, sliced (green, yellow, orange, red – whatever you have on hand)
2 zucchini, diced
1 BIG can crushed or diced tomatoes (28-oz)
1 can kidney beans
1 can diced chilis, optional
heat up oil; saute onions. When onions have cooked for a few minutes, add chili powder and salt, and stir. Cook for another 5 minutes; add in other veggies, and cook for a few minutes. Open up all your cans, drain the kidney beans, and dump everything into the pot. Let simmer for at least 20 minutes. Serve plain or over rice.