Ah-ee-achoo! Or, My Name is Chili Willy.

Mmmm, chili.  Warm, filling, spicy, beany goodness.  Yep, I’m behind the curve here, as it’s finally going to hit 60 degrees in Portland today, and spring might actually be right around the corner.  Howevs, as you know, I’m recovering from The Plague, and a big bowl of this nutritional powerhouse is just what I needed today.

I found the basis for this recipe while babysitting my nephew.  I managed to tear myself away from his cuteness long enough to thumb through a cookbook on my sister’s coffee table, and this recipe popped out as simple, vegan, virtually fat-free, and easily modified to taste—thanks, Sis!  Wife pulled a Poor Man’s Scanner for me—she took a pic of the page with her phone and emailed it to me.  I saved the pic to my phone and took it to the grocery store with me this morning.  So easy!

Ok, so it’s not so easy to read, but it’s good enough for a recipe this simple.  I’ll give you the deets–modified to my tastes–so you don’t have to strain yourselves…

I made this in the slow cooker, but you could easily throw this together in a big pot and simmer it for maybe an hour, or until the spices are all blendy.  I added cauliflower to up the veggie content, and swapped out half of the chili powder for some cayenne for spice.

Ingredients:

Olive oil

1 medium yellow onion, chopped

1 medium red bell pepper, chopped

4 cloves minced garlic

1 T red chili powder

1 T cayenne powder

1 small head of cauliflower, chopped into bite-sized chunks

28-oz can of crushed tomatoes (I used no-salt diced tomatoes)

2 15.5-oz cans of black beans, or 3 cups cooked beans

1 cup water

salt and pepper

Instructions:

Saute onion, pepper, and garlic in a bit of oil. Cover and cook on medium heat until softened, about 5 minutes.

Add chili powder and cayenne and cook for 30 seconds more.

Throw the mixture into the slow cooker and add the remaining ingredients. I added just a dash of salt and a bunch of pepper.

Set the pot to High and cook for 6 hours or so.

The Results:

Yum!  This chili is SPICY, though–and I love spice.  I think I’ll add less cayenne next time, and maybe add more beans.  The cauliflower worked out, but I think I’d prefer zucchini.  The zucchini at the store this morning looked nasty, though.

I’ll be dumping a big cup of this on a baked potato tonight, with some guac to cool it down a bit.

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