Wednesday, June 1, 2011

The Stockpile Chef

Today's recipe is a true "stockpile" recipe. It is a go-to meal for me when my grand plans for preparing a gourmet meal are thwarted by forgetting to defrost the chicken. I generally serve it with cheese quesadillas or cornbread muffins.

Last Minute Chili

2 cans of beans, rinsed and drained (black, pinto, kidney, whatever you have on hand)
1 can of diced tomatoes
1 can of diced green chilis
1 can of corn (drained) or 1 1/2 cups frozen corn
Water (about 1/2 cup or enough for desired consistency)
Spice, optional (you can add some taco seasoning, cumin, cayenne pepper, or nothing at all)

Dump everything in a pot. Bring to a boil, then reduce heat and simmer for about 10 minutes. Top with cheese, green onion, and avocados if you have them on hand.

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