spicy 20 minute vegetarian chili
spicy, vegetarian, and chiliThe 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 to2-3 cups
in quarter inch slices1
anaheim pepper diced2
x3x1.5 inch
jalapenos (double thumb girth and a bit longer - excluding stem) which is about1 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 onions0.25 cup
olive oil - pure (cheaper) or extra virgin makes no remarkable taste difference
Frying Ingredients
0.75 cups
rice0.75 cups
each of frozen peas and corn
Boiling Ingredients
15 oz
can of Kuner Black Beans with Cumin & Chili Spices15 oz
can of diced tomatoes1-1.5 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 beans0.25 - 0.5 cup
roasted green chiles0.75 cups
acorn or spaghetti squash
Process
- 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 minutes
or so. - Serve with fresh chives/green onions, sour cream, cheese, and some corn chips or corn bread.