In an effort to make yummy dinners with things found ’round the pantry (read: I needed to use what I had on hand), and trying to find creative ways to slip beans into things without Josh cringing, I created the following recipe for Fiesta Chili:
2) Put drained beans (or use two cans of black beans) in a soup pot, add one cup of rice plus any leftover rice you have in the fridge. I don’t think leftover rice tastes good but it’s ok to put it in soup. Cover with about 8 cups of liquid or so, maybe more. I used chicken stock, but you could just use water, or broth, whatever you have on hand. Put in a packet of taco seasoning, or make your own by using Alaina’s recipe. You may want to use two packets (or double Alaina’s recipe) if you like things spicy. Bring to a boil, then reduce to a simmer.
3) Add two cans or so of tomatoes (undrained), a cup or two of corn, chopped bell peppers, chopped onion, and a cup or two of chopped meat (I used chicken because that is what I had on hand, but beef would be good too).
4) Add extra salt, garlic salt, chili powder, or whatever you think it needs to make it taste kind of taco-ish and kind of chili-ish. Add some cheddar cheese if you like, we did and thought it was good.
Once this chili is heated through, it makes a very tasty and filling meal. Josh doesn’t care for beans very much, so I was happy to earn a “this is really good” rating in spite of the beans involved. It was quick to put together, and could be altered depending on what you have on hand.