Today called for chili. It really did. But I had zippy time, nothing defrosted and no desire to CHOP anything. So I hit the pantry.
Keeping cans of beans in stock is a must for me. I also have bags of dry beans but to be honest, I rarely plan anything that far in advanced to soak the beans overnight. Instead I buy cans when they go on sale or stock up from my local Aldi‘s. Stored this way they are still a super cheap protein source and most of the extra sodium from the canning can be reduced by draining and rinsing.
One of my goals with this site is to show people they can make good-for-your food fast. Yes adding fresh vegetables to this would be “better” but sometimes when you come home from work you just don’t want to deal. Sometimes a week or two goes by before you have a chance to hit the grocery store. That’s when meals like this come in handy. Plus they freeze well, fill you up and, I’m not afraid to said it… taste good!
Unfortunately, my family doesn’t agree. Although I can eat fast comfort food like this day in and day out the husband is just NOT a fan of the one pot meal. Hopefully I’ll convert the 5 year old one day but until then I’ll continue to make fast pantry chilies for myself and enjoy the leftovers for days to come. It’s filling, healthy and delicious!
- 1 15oz can diced tomatoes with green chiles
- 1 6oz can of tomato paste + 1 6oz can can of water
- 1 15 oz can of black beans drained and rinsed
- 1 15 oz can of kidney beans drained and rinsed
- 1 15 oz can of garbanzo beans drained and rinsed
- 1 15 oz can of whole kernel corn with liquids
- 2 tbsp chili powder
- 1 tbsp dried cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Kosher Salt and Pepper to taste
In a large pot (make sure it’s big enough to hold all the ingredients) add tomatoes, paste and water. Heat over medium-high and stir until all combined. Add the beans, corn (with liquid) and spices. Stir and bring to a boil then simmer for about 20 minutes.
You can’t get easier than that!
Now you can eat it straight up, put it over brown rice, bulgur, spaghetti squash, or even baby spinach. Put some in a whole wheat wrap with cheese and spinach. Top with fresh cilantro. I mean really, the possibilities are endless!
I ate it over spinach leaves with some fancy shredded mexican cheese and dried cilantro on top… it was EXACTLY what I wanted on this cold day and took a whopping 20 minutes to make.
Update: I got both husband and child to take a bite tonight for dinner (served it as a side) and neither enjoyed it BUT the husband said “I can see others really liking this but it’s not my thing” and the 5 year old said he would have liked it IF it wasn’t so spicy. Hey.. not bad. At least they tried, it’s all I can ask. :)
|Servings||Amt per Serving|
|195||2g||9g||old: 3||new: 5|