August 8, 2011

Summer Veggie Chili

I came up with this on the fly the other day. I did a super quick trip to the grocery store and wanted to get something I could combine with fresh veggies for a quick dinner. I picked up a can of kidney beans in chili gravy and a can of chili-ready diced tomatoes. I ended up kinda/sorta following the recipe on the back of the Red Gold tomatoes can (Potato Chili).

  • 1 can chili ready kidney beans
  • 1 can chili ready diced tomatoes
  • 1 diced bell pepper (any color)
  • 1 diced onion
  • 1 small zucchini sliced into bite-sized pieces
  • 1/2 cup salsa
  • 1 can diced potatoes - drained
  • 1 tbsp minced garlic
  • about 1 tbsp vegetable oil
  • 1 tbsp chili powder
  • about 1/2 cup water or broth
  • heat oil in a soup pot and saute onion until softened. Add peppers, zucchini and potatoes and saute until slightly browned. Add chili powder and garlic and stir to cover veggies.
  • Stir in beans, tomatoes and salsa. Add a little water or broth if it seems too thick.
  • Bring to a boil, reduce heat and simmer for 20 minutes or until all veggies are as soft as you like them.
note: top with shredded cheese, fresh cilantro, sour cream or all of the above! It's also good served over rice or with cornbread.

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