Isn't this a delightful purple? I had to get some closeups. So by now, you know that sealaura is afraid of the kitchen but has been slowly trying to embrace la cocina. Even though the 90+ degree weather in socal is not cooperating. I decided to make some chili for a perfect fall evening. October's Coastal Living had a very simple recipe that inspired me to try my hand at cooking. One of the reasons I don't like to cook is that sometimes it seems you have to have a Dean and Deluca nearby in order to make a proper meal and then there is the whole following instructions thing that I am so NOT good at!
For being a profesora I am not good at taking instruction but check out this fab easy recipe for Vegetarian chili (also good for the pocketbook!)
2 tablespoons olive oil
1 onion chopped
2 garlic cloves minced
1 red bell pepper chopped
1 green bell pepper chopped
1 (1.7oz) package of chili seasoning
1 (28oz) can diced tomatoes, undrained
(15.25 oz can yellow corn rinsed and drained
2 (15 oz) cans chili beans undrained
1 (15oz) can kidney beans rinsed and drained
2 teaspoons Worchestire sauce
2 tablespoons chopped fresh parsley ( I skipped this wasn't feeling it and used chives instead)
Toppings: hot sauce, sour cream, shredded cheddar cheese
1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.
2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Serve with toppings.
Makes 11 cups
And there you have it. It was really easy. You could even make it after work because it is a quick recipe. Of course the longer you let the chili sit the better but I was VERY happy with my results. My Alaskan born Texan raised B loved it.
I also added some chopped avocado ( not pictured) and it was amazing. I had 2 bowls 'cuz that's how I roll baby! Try it and you will have yourself a yummy inexpensive recession proof meal. Buen provecho/Bon apetit!