Author Notes: Chili is the ultimate meal for pennies and this is my go-to chili recipe. With a few cans of beans and some fresh veggies, you can have your fill with leftovers for lunch and to freeze. I make this when I know I need to feed a crowd or when I have a bunch of vegetables that need a purpose. It’s just plain good! Serve this by itself with any combination of cornbread, brown rice, sharp cheddar, sour cream, avocados or whatever you have around. —enbe
Serves: 6 hungry people
Ingredients
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2
tablespoons olive oil (or canola)
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1
medium yellow onion, chopped
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1
red bell pepper, diced
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1
zucchini, diced
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1
medium eggplant, diced
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2
cups corn (about two cans)
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1
jalapeno, diced small (more or less depending on how much heat you want)
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4
cloves of garlic, minced
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2
tablespoons chili powder
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1
tablespoon ground cumin
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1 1/4
teaspoons salt
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1/4
teaspoon cayenne (again, feel free to play with this)
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1 28
ounces can crushed tomatoes
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2
cans black beans
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1
cup vegetable stock (or water)
Directions
- Heat the oil over medium-high heat in a large heavy pot. Add onions, garlic and both peppers and cook until soft. Add zucchini, corn, eggplant and cook until they’re soft and just beginning to brown.
- Make a spot free of vegetables and add chili powder, cumin, salt and cayenne to the pot. Cook until you can smell the spices. Add tomatoes, beans, and water or stock. Stir well. Bring to a boil then reduce to a simmer for 20 minutes, stirring occasionally. Serve with brown rice, cornbread, cheese, sour cream, avocados, or whatever else you have around. Enjoy!
