Since the summer, I’ve been stocking my pantry with lots of canned goods, and I pick them up whenever they’re on sale. Be sure to get no salt added items whenever possible. I also have an assortment of dried beans, but they take an overnight soak before I can use them, so for this quick meal, I used canned.
I didn’t have a recipe to follow, but I’ve been making chili for years and I know what works. So, here’s my quick and simple chili recipe for you to try. I think you’ll really enjoy it, especially on a cold, wintry day like we’re having here today. Plus, since beans are a great source of both protein and fiber, it makes for a healthy meal:)
1 medium onion, diced
2 garlic cloves, minced
1 29 oz can tomato sauce
1 14.5 oz can fire roasted tomatoes
1 cup frozen corn
1 15 oz can pinto beans, rinsed
1 15 oz can black beans, rinsed
1 1/2 tb chili powder (adjust to taste)
salt and pepper to tasted
Saute onion and garlic until tender, about five minutes.
Add all other ingredients to pot. Bring to boil, then reduce to medium heat for thirty minutes, or until chili has thickened.
Serve in individual bowls and top with parsley/cilantro, if desired. As with most chili, this one tastes even better the next day.