This is very very easy, cheap, and makes a lot of food. You could make this on a Sunday, let it cook while your studying, and have home cooked food for the first half of the week. Plus, there are so many flavor packed ingredients in this dish, you can omit anything you don't have or like.
Thanks for the recipe, Christy!
(makes ~ 5 quarts)
Ingredients
1/4 C olive oil (or whatever oil you have on hand)
1 C diced green onions
1 C sliced carrots
1½ C diced white onions
1½ C diced celery
½ C diced green pepper
¾ C black olive wedges (3¼ oz can)
3 C sliced mushrooms
2 C sliced zucchini
2-15oz cans tomatoes+juice
2-15oz cans tomato sauce or puree
½ C salsa
½ C diced green chilies
1-15oz can drained kidney beans
2-15oz cans pinto beans
1 t salt
1 t pepper
2 t chili powder
1 t dried chili flakes
¾ C parmesan cheese
6 oz grated cheddar and jack cheese
Saute veggies in oil
Add tomatoes spices and beans cook until hot
You can also put everything in a crock-pot for several hours—flavors will meld and get stronger.
3 comments:
Best. Chili. Ever.
Mmmmm, I forgot about the chili. I don't know if I can remember all of the vegetarian dishes that you have made, so before we call this #2 we might need a taste test. Yes, you hit it right on, our cooking was extravagent in grad school compared to what it is now. We are lucky if one of us can escape to the grocery store every so often. Ahh, a moment of silence in memory of living behind Weaver St. Market...
OK, well, this will be #2 on my list of things to do after I take finals (after "sleeping")..by then the weather will have cooled off and it will be perfect.
Quick update- Stephanie now makes this chili regularly, and it is oh so delicious.
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