Preparation - Easy
Prep: 15; Cook 1 hr, more if you have it.
Serves 4 or more, freezes well
Chili is a nice and satisfing change - easy to prepare (although the longer it sits the better it gets), good for lunch or dinner or even a snack, and freezes well. This is the version without meat, here is the version with meat.
You can alter the ingredients to what is available and your own taste.
1 small (13 oz) can pinto beans
1 small can kidney beans, or any combination
1 small can plum tomatoes (optional)
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped (optional)
1 TBSP canola or other vegetable oil
1 cup chicken, beef, or vegetable stock, or water
1 fresh or dried hot chile, seeded, stemmed, and minced, or to taste (optional)
1 bay leaf (optional)
Salt and freshly ground black pepper to taste
1 tablespoon chili powder (optional) OR 2 teaspoon ground cumin, or to taste (optional) and 1 teaspoon oregano minced fresh leaves or 1/2 teaspoon dried oregano (optional)
Minced cilantro leaves for garnish
Stew pot or casserole with cover.
IN stewpot, sautee onions and garlic in TBSP of vegetable oil until transparent.
ADD the (optional) chili pepper.
ADD the beans.
ADD the spices, stir.
ADD broth or water. Cook covered for 1/2 hour (longer on low heat if you want the ingredients to 'meld' as in a stew). Cook, uncovered, until chili is desired thickness.
SERVE with tortillas, optional shredded manchego or monterey, or grated parmesan cheese. You can also put an egg on top.