Confessions of a Futon-Revolutionist
"In the beginning the Universe was created. This has made a lot of people very angry and has been widely regarded as a bad move." - Douglas Adams
21 - History Major at ASU
Fair Warning: I really only talk about football (Arsenal and SJ Earthquakes), hockey (Sharks), baseball (Giants), and pop culture (Mainly british TV shows and such). All the time. Just, you know, warning you. To be fair. Because I spam hockey and Arsenal FC almost daily.
I made this today to try. It’s completely vegetarian and completely amazing in taste. It’s a bit spicy (I’m a total puss when it comes to spicy ANYTHING, so this is probably what most consider mild!) but the best fix is to cut the chili powder down! I included the recipe for those interested! :) Best part? This was a result from Matchstick Challenge #9! I pre-prepped ingredients last night to make them easy to get to and accessible and then while writing a paper today, I let this simmer and cook. Having everything ready made my job SO much easier and quicker! And the prep only took ten to fifteen minutes last night to do!
THIS RECIPE IS FOR 8 SERVINGS. I made it for myself and some friends, so I made it a bit big!
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves (OPTIONAL, I chose not to include because I don’t like them)
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt (I used 2 teaspoons, only to lower the sodium intake)
2 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 jalapeno peppers, chopped (OPTIONAL, I didn’t include to make it less spicy but my friends love jalapeno in theirs!)
3 cloves garlic, finely chopped (I minced mine)
4oz of chopped green chile peppers, drained
4-6 tomatoes, chopped and crushed (More tomatoes = more consistency and flavor. MAKE SURE YOU KEEP THE JUICE! It makes it taste that much better!)
1/4 cup chili powder (This is where you REALLY get the spice. I used the 1/4 cup on a whim and it is almost TOO spicy. I recommend 1/6 or even 1/8 if you don’t like spicy!)
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans NOT drained
1 (15 ounce) can whole kernel corn (Optional)
Directions
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender (About 3-6 minutes on average), then mix in the celery, green & red bell peppers, jalapeno peppers, garlic, and chile peppers. When vegetables are heated through, reduce heat to low, cover pot, and simmer about 3-5 minutes to bring out the juices.
2. Mix the tomatoes into the pot slowly. Once all tomatoes are in, season veggies with chili powder and pepper. Slowly begin to stir in the kidney beans, garbanzo beans, and black beans (DO THE DRAINED FIRST AND BLACK BEANS LAST). Bring to a rapid boil, reduce heat to low, and simmer 40-45 minutes. Stir in the corn 5 minutes before finishing if you’re adding it, and continue cooking those last 5 minutes before serving!
SERVING SIZE: 1 Cup
Per Serving
CALORIES: 372
SODIUM: ~200mg-250mg
PROTEIN: ~11g-13g
I served mine over a tiny bit of brown rice and it was absolutely delicious! I got 3/4 a cup of chili and rice and I barely could finish it was so filling!
After prepping my beans, prepping my veggies, and prepping the spices…I now smell like a walking chili pepper. And my house smells like HEAVEN with all the cayan, cumin, and oregano that is in this. I need to go to culinary school or something so I can learn to make my house smell this good all the time. Shit.
