Post by seahawk100 on Dec 19, 2009 16:54:52 GMT 10
Fast and Easy "Open Can" Vegetarian Chili
This is one of my own "Lazy Man" Recipes. Easy, but very filling and satisfying.
1. Open a can of Black Bean Soup- I like Progresso, but any better quality soups will do.
2. Open a can of Rotel Tomatoes, drain most all the liquid- add to pot. These are the ones I like best, but comparable products will work. They're spicy diced tomatoes with chili peppers- Not too hot, so you can add your own comfort level of heat. Oh, I usually salt the tomatoes at this point, at least to taste, then salt chili to taste when done.
3. Open a can of red beans, drain- add to pot
4. Open a can of Carbanzo beans, drain, rinse if desired- add to pot.
5. Add about 4-6oz. of a good salsa.
6. Add chili powder- as much, or as little as you like.
7. I add Penzey's Chipotle seasoning occassionally- depends on your mood- it's delicious with or without, so it's entirely up to you.
8. Add a little masa, or corn meal- just a light sprinkling to just cover the top of the ingredients.
9. Stir. Cook until hot at medium heat and then cover, reduce heat and simmer for about 10 miutess, or until masa is invisible- this will thicken the chili. If you like a juicy chili, then you can omit the masa.
When done, I crush a hand full of Tortilla chips into the bottom of a soup bowl, sprinkle with shredded cheddar, add chili, and then more cheese on top. When I'm being bad, I use Fritos instead- it's a much better taste, but also much higher in fat content. Add chopped onion, tomato, and whatever condiments you like, and ready to serve.
If I am feeling a little less lazy, I will first saute green pepper, chili peppers or jalepenos, and onion in a little olive oil, when translucent- add rest of ingredients, and proceed as directed above. If I'm in the mood for meat, at this point I add about a 1/2 to 3/4 pound of lean hamburger, if you cna find one that you trust, saute until thoroughly cooked, and then proceed as above.
This looks more involved than it acuallly is. Once you make it, you realize how quick and easy it is, when nobody feels like cooking and creating tons of dirty pots and pans. One pot and one bowl per person- Now that's fast and easy clean up, too!
When I was a kid growing up in Texas, they used to sell Frito Chili Bags at a variety of venues. They would turn the single serving Frito bag sideways, cut a slit in the side of the bag, and then spoon chili right over the fritos. Condiments were available for toopings and Man was that good. This recipe is sort imspired by that.
If interested, I have a killer Texas chili recipe that my mom handed down to me. The REAL thing. The above is only slightly comparable to good old Tx. chili, but is nourishing, fillling, and delicious in it's own right.
Let me know if you try it, and like it.
Cheers and enjoy.
One more thing, I like to experiment with different kinds of beans, so try it with your own choice of beans. It's all good. Hmmmmm.
Forgot- I like black olives with this chili, too. I add them as a topping. And fresh cilantro, when available.
Also, if you haven't tried Cholula hot sauce, it's the bomb!!! I have it on practically everything.
This is one of my own "Lazy Man" Recipes. Easy, but very filling and satisfying.
1. Open a can of Black Bean Soup- I like Progresso, but any better quality soups will do.
2. Open a can of Rotel Tomatoes, drain most all the liquid- add to pot. These are the ones I like best, but comparable products will work. They're spicy diced tomatoes with chili peppers- Not too hot, so you can add your own comfort level of heat. Oh, I usually salt the tomatoes at this point, at least to taste, then salt chili to taste when done.
3. Open a can of red beans, drain- add to pot
4. Open a can of Carbanzo beans, drain, rinse if desired- add to pot.
5. Add about 4-6oz. of a good salsa.
6. Add chili powder- as much, or as little as you like.
7. I add Penzey's Chipotle seasoning occassionally- depends on your mood- it's delicious with or without, so it's entirely up to you.
8. Add a little masa, or corn meal- just a light sprinkling to just cover the top of the ingredients.
9. Stir. Cook until hot at medium heat and then cover, reduce heat and simmer for about 10 miutess, or until masa is invisible- this will thicken the chili. If you like a juicy chili, then you can omit the masa.
When done, I crush a hand full of Tortilla chips into the bottom of a soup bowl, sprinkle with shredded cheddar, add chili, and then more cheese on top. When I'm being bad, I use Fritos instead- it's a much better taste, but also much higher in fat content. Add chopped onion, tomato, and whatever condiments you like, and ready to serve.
If I am feeling a little less lazy, I will first saute green pepper, chili peppers or jalepenos, and onion in a little olive oil, when translucent- add rest of ingredients, and proceed as directed above. If I'm in the mood for meat, at this point I add about a 1/2 to 3/4 pound of lean hamburger, if you cna find one that you trust, saute until thoroughly cooked, and then proceed as above.
This looks more involved than it acuallly is. Once you make it, you realize how quick and easy it is, when nobody feels like cooking and creating tons of dirty pots and pans. One pot and one bowl per person- Now that's fast and easy clean up, too!
When I was a kid growing up in Texas, they used to sell Frito Chili Bags at a variety of venues. They would turn the single serving Frito bag sideways, cut a slit in the side of the bag, and then spoon chili right over the fritos. Condiments were available for toopings and Man was that good. This recipe is sort imspired by that.
If interested, I have a killer Texas chili recipe that my mom handed down to me. The REAL thing. The above is only slightly comparable to good old Tx. chili, but is nourishing, fillling, and delicious in it's own right.
Let me know if you try it, and like it.
Cheers and enjoy.
One more thing, I like to experiment with different kinds of beans, so try it with your own choice of beans. It's all good. Hmmmmm.
Forgot- I like black olives with this chili, too. I add them as a topping. And fresh cilantro, when available.
Also, if you haven't tried Cholula hot sauce, it's the bomb!!! I have it on practically everything.