spicy 20 minute vegetarian chilispicy, vegetarian, and chili
The original back of the can base recipe was all frozen or canned ingredients.
I added in some quick chopping and dicing for a more interesting flavor and
diverse vitamin content, but you can still go from nothing to something in short order.
I have a
12 inch diameter by
3 inch deep Calphalon nonstick covered pan
that I am able to do everything for this three part recipe in.
6x1.5 inchzucchini which comes loosely to
2-3 cupsin quarter inch slices
1anaheim pepper diced
3x1.5 inchjalapenos (double thumb girth and a bit longer - excluding stem) which is about
1 cupdiced (to release capsaicin). For those of you serving this to midwestern relatives, they will think it is plenty spicy enough without any hot peppers.
1 cupdiced (around half inch chunks) white onions OR a diced bundle of green onions
0.25 cupolive oil - pure (cheaper) or extra virgin makes no remarkable taste difference
0.75 cupseach of frozen peas and corn
15 ozcan of Kuner Black Beans with Cumin & Chili Spices
15 ozcan of diced tomatoes
1-1.5 cupswater from rinsing out spices/extras from cans in pan. Prevents bottom of pan burning as you are boiling down.
0.25 cuprefried beans
0.25 - 0.5 cuproasted green chiles
0.75 cupsacorn or spaghetti squash
- Add the Saute Ingredients. Saute in the olive oil on high. Looking for 50% browned.
- Add the Frying Ingredients. Think fried rice-ish.
- Add the Boiling Ingredients. Leave the pan uncovered for the remainder of the cooking process.
- Stirring occasionally, leave on full boil for
10-15 minutes, or until consistency has thickened to your liking, and then turn off heat.
- Let sit on heat for another
5 minutesor so.
- Serve with fresh chives/green onions, sour cream, cheese, and some corn chips or corn bread.