Friday, May 17, 2013

Quick Stove Top Vegetarian Chili

As an introduction, this is not meant to go on the Super Mom's List of Healthiest Homemade Foods Ever Prepared.  It isn't necessarily unhealthy, but it mostly consists of cans of things.  Why?  Because I always keep cans of beans and a few other items on hand.  They're quick and easy when I need to make dinner in a flash.

This recipe was developed under such pressure as needing to feed three hungry kids within 20 minutes.  My husband thought that the refried beans made the chili nice and thick, and I like that I can make this quickly on the stove (as its name suggests) or I can throw it in the crock pot if I so desire.  It is easily stretched to feed any size crew by adding extra beans and salsa as needed.  We like to serve it with rice, pasta, or tortilla chips.

So, here we go!

Quick Stove Top Vegetarian Chili
Makes 6 servings

2 cans black beans, drained and rinsed
1 can refried beans
1 jar salsa
1 10 oz. package frozen corn (or 1 can corn)
Chili powder to taste
Ground cumin to taste
Cheese, grated (optional)
Sour cream (optional)

1. Add all ingredients to a medium-size pot and give a quick stir.  Cook over medium-high heat.  Allow chili to start bubbling and then reduce heat to low.  Simmer until refried beans are soft and the chili is thick, 10-15 minutes.  Serve with grated cheese, sour cream, green onions, tortilla chips, rice, or any of your other favorite chili toppings.  Enjoy!

Crock Pot Directions:
1. Add all ingredients + 1/2 cup water to crock pot.  Cook 1 hour on high or 3 hours on low.

Linked from 4 Moms Share Vegetarian RecipesIf you haven't checked out the 4 Moms 35+ Kids blogs, please do so.  They have a wealth of information at their fingertips from a lot of experience raising kids.  I always enjoy reading their posts!

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