Magic Chili

I love chili, one of those warm comfort foods. The spicier the better but that's just me. I throw together a pot of this easy to prepare chili and eat it throughout the week for lunch mostly. I only have one kiddo that is a fan, we do love our beans she and I... So this is my fare while the others are eating lunch at school. I don't use oil or added fat and this particular time I rinsed the beans, though usually I don't bother.

It goes a little something like this:

2 cans kidney beans

1 can black beans

1 zucchini chopped

1 large onion chopped

1 can diced tomatoes

1 fresh tomato chopped

2 cups frozen corn

2 tbsp cumin

1 teaspoon cayenne powder

1-2 cloves garlic minced

salt and pepper to taste

These are all guesstimates, I vary this recipe depending on my veggies and just eyeball the seasoning. It does turn out a little different every time...but that's the Magic.

In a large stock pot...

Saute' the chopped onion and minced garlic for a few minutes over medium heat, just enough to start to soften the onions. Then dump beans, tomatoes and corn into pot. Add enough water to liberally cover the ingredients. If it cooks down too much add a little more water. Then start seasoning. I might use more spice to kick it up but you can continue to taste to see what you like and add more...of any seasoning really. There is no magic amount of time I cook this. It can be done in 1/2 an hour or for many hours over low heat.

Toward the end of cooking time, whenever I'm over it and about to call it a day I throw in the zucchini and cook just a while longer.

I eat this plain or topped with avocado or vegan sour cream. Sometimes both if mood calls. For lunch today I ate it plain with raw broccoli, sugar snap peas and cooked beets. Plain cooked beets are so tasty, cold or warmed.