And busy people. And people who are afraid to leave slow cookers on whilst they’re at work. And people who would rather risk eating beans from a can than soak dried beans overnight. And people who like tomatoes, a variety of beans, some onions, some garlic, and a kick of spice. Because, really, that’s all it takes.
Lazy vegetarian chili
Yields 6-8 servings. Sort of depends on how hungry you are.
- One 16 oz. can of organic whole peeled tomatoes
- Three cans or cartons of organic beans (I used dark red kidney beans, ranchero beans, and black beans)
- Three cloves of garlic, finely chopped
- One medium yellow onion, chopped
- 2 tablespoons organic olive oil
- Salt, pepper, red pepper flakes
- Thoroughly rinse your beans.
- In a large stock pot, saute garlic and onions in olive oil over medium heat until onions are soft.
- Add a pinch of salt and pepper, and any other desired spices. I like to add red pepper flakes for a little heat.
- Stir in beans and tomatoes, breaking up tomatoes with a large wooden spoon (This can also be done ahead of time, but why dirty up another bowl or pot? Maybe you’re not so lazy after all?).
- Cover pot and reduce to a simmer. Your lazy vegetarian chili is ready to enjoy as soon as your beans and tomatoes are heated through, but the longer it simmers, the more flavorful it becomes. And the more spicy your condo smells.
- Serve piping hot with a bit of cilantro, red onions, or shredded cheese.
Sometimes laziness pays off. Sometimes.
Also On Tap for Today:
- Weekly B12 shot
- Heading to the Head of the Charles this weekend? Get schooled here.
- Missing hockey 😦
What’s On Tap for your weekend?