spicy 20 minute vegetarian 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.

Saute Ingredients

• 6x1.5 inch zucchini which comes loosely to 2-3 cups in quarter inch slices
• 1 anaheim pepper diced
• 2 x 3x1.5 inch jalapenos (double thumb girth and a bit longer - excluding stem) which is about 1 cup diced (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 cup diced (around half inch chunks) white onions OR a diced bundle of green onions
• 0.25 cup olive oil - pure (cheaper) or extra virgin makes no remarkable taste difference

Frying Ingredients

• 0.75 cups rice
• 0.75 cups each of frozen peas and corn

Boiling Ingredients

• 15 oz can of Kuner Black Beans with Cumin & Chili Spices
• 15 oz can of diced tomatoes
• 1-1.5 cups water from rinsing out spices/extras from cans in pan. Prevents bottom of pan burning as you are boiling down.
• 0.25 cup refried beans
• 0.25 - 0.5 cup roasted green chiles
• 0.75 cups acorn or spaghetti squash

Process

1. Add the Saute Ingredients. Saute in the olive oil on high. Looking for 50% browned.
2. Add the Frying Ingredients. Think fried rice-ish.
3. Add the Boiling Ingredients. Leave the pan uncovered for the remainder of the cooking process.
4. Stirring occasionally, leave on full boil for 10-15 minutes, or until consistency has thickened to your liking, and then turn off heat.
5. Let sit on heat for another 5 minutes or so.
6. Serve with fresh chives/green onions, sour cream, cheese, and some corn chips or corn bread.