So, I have these cycles I go through when I’m really creative, then I’ll get stuck in the habit of making soup or roasted veggies and rice, or (worse) eating veggie burgers regularly for dinner. And I don’t mean veggie burgers I made…although I really do need to make a batch of Smoky Red Bean Burgers because they’re the best veggie burgers ever.
But this week, I’ve been behaving. We’ve had some changes at work, and most of us had to change our hours. While I loved working 9-6, it did make life a little crazy…I never got to see my husband (he wakes up for work at 3AM). But now I’m back on a 7-4/M-F schedule and when I walk in the house from work, I go straight to the kitchen and start cooking.
I put together a quick chili last night; and I kept it simple so that Wes would actually eat it.
This is what mine looked like after I added quinoa to my bowl. Wes realllllllllllly is not a fan of quinoa. This is a little bright…guhhhhhhh night time lighting.
Anyways, this chili consisted of:
1 large red onion, chopped, 3 cloves of minced garlic, 1 28 oz can of Muir Glen Fire Roasted Tomatoes, 2 rinsed cans of no salt added dark red kidney beans, a cup of frozen corn kernels, my special blend of spices, beer, water, and masa+water to thicken it all up. Chili is so basic for me that I don’t tend to give directions, but the same as any soup/stew, start with a good saute, toast your spices if you’re making chili, stir in beans, add tomatoes and liquid and simmer away, then add masa at the end. Easy stuff…right?
You all have until March 15th to enter the giveaway for The Happy Herbivore Cookbook! I know you want it…