It’s always so nice to come home after a long day to find my husband busily stirring around the kitchen, various spice jars open, the rice cooker buzzing away and a simmering pot on the stove releasing scents of comfort. Of home. Of me not having to lift a finger. Tears I tell you. With it being the end of the week, the end of the groceries and the end of my sanity, Aaron pulled together a most delicious vegetarian chili on the spot. He sure knows how to keep me around.
What it took:
· 2 cans black beans, drained and rinsed
· 1 (14.5 oz) can diced tomatoes
· 2 garlic cloves, minced
· 1 medium onion, diced
* 1/2 red bell pepper, diced
· 1 Tbs. ground cumin
· 1 Tbs. chili powder
· 1 Tbs. garlic salt
· 1 tsp. cayenne pepper
· 1 cup frozen corn
· 2 cups cooked brown or white rice
· 2 scallions, cut on a diagonal
· ½ cup cheddar cheese
· coarse salt and freshly ground pepper
· 2 Tbs. extra virgin olive oil
In a large pan or dutch oven, heat the oil over a medium high heat. Cook the onions for about 5 minutes, letting them sweat. Add the garlic and cook til fragrant, about 30 seconds. Then you seriously add every single thing, (minus the scallions) mix and let simmer for about 20 to 30 minutes. Taste it as you go and tweak the seasonings. Once you’re ready to eat, combine the rice with the chili and top with scallions and cheddar cheese. Then watch Romancing The Stone. What? That’s what we did.
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