Quick Vegetarian Chili

Well, I’m not a vegetarian, but I am fond of meatless adventures from time to time; I blame it on my current job in school nutrition.

Anywho, it was really easy and quick to make, since most of my ingredients came from cans.  What can I say, I’m crunched for time and soaking beans is not my weekly business.

·         Can of black beans

·         Can of pinto beans (they have cans with chili seasoning in them, these are pretty good)

·         Can of kidney beans

·         Diced tomatoes with the tomato juice (fresh or in a can)

·         1 Diced jalapeño (or less)

·         Carrots (I used baby carrots, but regular carrots are fine and less expensive)

·         Can of corn

·         You can add more vegetables than this; my roomie puts spinach/greens in here chili (too healthy 4 me)

·         1 pack of chili seasoning (I used McCormick’s)

·         1 cup of cooked brown rice (white rice okay too)

·         Shredded Cheese (Cheddar, Monterey jack, etc.)

Total Prep and cook time: 10 minutes J

1.       Add your cans of black and pinto beans into a big pot (do not drain cans)

2.       Drain your can of kidney beans and add them too

3.       Pour in your tomatoes and tomato juice

4.       Add jalapeno to pot and cook on medium

5.       Drain your can of corn and add it in too

6.       Put your carrots in a pot with water and boil them bad boys

7.       Boil for about 5 minutes (boil longer in you like you carrots “soft”)

8.       Take your carrots and chop them up, the bigger the pieces, the chunkier the chili

9.       Take your carrots and place them in the pot

10.   Put the lid on and let that cook for a few minutes. Since most of the ingredients came from cans, you’re doing more warming that cooking

11.   Once it’s thoroughly warmed, pour over your brown rice, sprinkle in some cheese and enjoy!

*Not-so Vegetarian Remix: Sobre Pollo*

Put the chili over chicken and spice up your ordinary meal!