Tonight I discovered I was missing an ingredient for the dish I intended to make. So in a pinch I had to make something from what I had on hand. It was cold tonight and I had plenty of canned items in my pantry so I made chili.
It turned out very tasty! Even my picky little kids ate some of it. Of course, they mostly ate the cheese and sour cream off the top. This is South Beach friendly as well! Here is the recipe I used:
2 TBSP olive oil
1 small onion, chopped
1 cup chopped bell pepper (I used some red, yellow and green since that’s what I had)
1 TBSP minced garlic – I like to use the paste, so much easier
Salt & Pepper
2 cans Caribbean style black beans (black beans with chili, bell pepper and lime)
1 can cannellini (while kidney beans)
1 can diced tomatoes – do not drain
1 can vegetable broth
2 tsp chili powder
1 tsp cumin
1 tsp oregano
Heat the olive oil on med-high and add onions and bell pepper. Stir and watch until they begin to soften. Add the garlic and some salt and pepper. When the peppers are tender, add the rest of the ingredients. Simmer on med-low for about 15 minutes. Serve with shredded cheese and sour cream, if you like. If you are not doing South Beach, some cornbread or tortilla chips would go great on the side!