vegetarian red bean chili
This week I want to share a simple little chili recipe that turned out really yummy and hubby and I have had it multiple times this month already! I have made chili omelets, as well as chili and rice, and the last chili and fries (see my yummy french fry recipe here) - all of which were so good! Sometimes you crave a little spicy chili and this is a simple way to satisfy that, without having to go out or set your slow cooker all day!
Start by chopping up your fresh veg: 1 large carrot diced, 1 small or half of a large green pepper, diced and 1/2 an onion, also diced...
For this recipe I used canned corn and red beans, (1 can of each, rinsed and drained) but you are most welcome to use dried beans that you have prepared and either fresh or frozen corn; where I am canned corn seems to be easiest to get a hold of this time of year...
Sautee the veggies in a little olive oil. Once they have gotten a little soft add your beans and corn:
At this point you will add enough tomato puree to coat the veggies and beans, add a splash of water to thin the tomato sauce and allow to simmer, covered, for a few minutes.
After a few minutes season to taste with salt and pepper. I also put about a tsp of sriracha hot sauce to give it a little spicy kick. Once it it heated through it is done! Enjoy! If you want a little bit more depth of flavour try adding about 1/4 cup of red wine during the sautee portion of the recipe, allow it to cook down about half and then add your beans and corn, and tomato puree... I did this on my second time making it and really liked the added flavour!
For this recipe I used canned corn and red beans, (1 can of each, rinsed and drained) but you are most welcome to use dried beans that you have prepared and either fresh or frozen corn; where I am canned corn seems to be easiest to get a hold of this time of year...
Sautee the veggies in a little olive oil. Once they have gotten a little soft add your beans and corn:
At this point you will add enough tomato puree to coat the veggies and beans, add a splash of water to thin the tomato sauce and allow to simmer, covered, for a few minutes.
After a few minutes season to taste with salt and pepper. I also put about a tsp of sriracha hot sauce to give it a little spicy kick. Once it it heated through it is done! Enjoy! If you want a little bit more depth of flavour try adding about 1/4 cup of red wine during the sautee portion of the recipe, allow it to cook down about half and then add your beans and corn, and tomato puree... I did this on my second time making it and really liked the added flavour!
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