Tonight was one of those nights when I was hungry but couldn’t quite seem to gather the energy or inspiration to make a multi-dish meal. After flipping through a cookbook for ideas (*see below*) I happily realized I had everything to make chili. Even better, I had the opportunity to experiment and make my own recipe. This chili turned out to be so good, I had to go back for seconds (and let’s be real, thirds, too!).
– 1 T Italian Dressing (I used an organic one)
– 1 T extra-virgin cold-pressed olive oil
– 1 small onion, finely chopped.
– 1 large clove garlic, finely chopped (or 2 smaller cloves)
– 1 small zucchini, diced.
– 1 jar or 24 oz of tomato sauce
– 1 can or 15 oz diced tomatos
– 1 can or 15 oz garbanzo beans, drained and rinsed.
– 1/2 can or 8 oz black beans, drained and rinsed.
– 1 cup corn, frozen or fresh (use more if desired).
– 1 cup sliced bell pepper, frozen or fresh (use more if desired).
– 1 tsp cinnamon
– 1/4 tsp black pepper
– 1/8 tsp crushed red pepper
– 1-3 tsp chili powder, depending on preference.
– dash of parsley
– salt as desired
1. Over medium heat, sauté onion and garlic in olive oil and italian dressing until translucent.
2. Add the zucchini and pour half the jar of tomato sauce over the vegetables. Let this simmer for a couple of minutes.
2. During those few minutes, drain and rinse the black beans and garbanzo beans. Add diced tomatos, both beans, corn, and peppers.
3. Pour remaining sauce over the entire mixture. Turn the heat up to high and let mixture boil for a couple of minutes. Reduce heat to low and let simmer for at least 15-20 minutes, or longer. Be sure to check to make sure that chili is not burning to the bottom of the saucepan occasionally.
– Very versatile. Virtually any of the ingredients can be substituted, or new ones can be added, without any difficulty depending on your preferences.
– At a total of about $7.00 and considering it makes at least enough for 6 bowls (more sauce or diced tomatoes could be added to stretch the rest of the ingredients, to bring down the price per serving), this recipe is cost effective.
– The cinnamon is a touch that I prefer, because it adds depth to the flavor of the dish. It makes the chili taste warmer, but in a sweet spicy way, not hot.
– If I had other types of canned beans (kidney beans, for example) I would have added those as well. Feel free to use whatever beans you have at home.
This recipe is loosely based off of Allyson Kramer’s book, Great Gluten-Free Vegan Eats. Her Pumpkin Chickpea Chili recipe reminded me that I indeed had a long-forgotten can of chickpeas in the cupboard. I was delighted when I realized that I had open cans of diced tomatoes and black beans sitting my refrigerator just waiting to be used up. Her recipe looks delicious and I can’t wait to try it out sometime. I just didn’t have everything necessary this time around. But thanks for the inspiration, Allyson! For those interested in learning more about her, this is her website: http://allysonkramer.com/.