Prep Time: 10 minutes
Cook Time: 40 minutes
I honestly don't know what chili really is. There are so many things that can go into a soup to make it look like chili, but everyone has their own opinion on what is real and what isn't. For this recipe, I just went with the whole beans 'n' tomato sauce thing.
My mom and I were so tired of seeing all of these canned vegetables we had yet to use. I love to just make up recipes as I go along, so I went with what I had, and it actually turned out really well. Just as a note, this is a fairly spicy recipe, so I've added notes at the bottom if anyone wants it a little more mild.
- 2 15.5oz cans great northern beans (of course you can use pink or black or any other bean; it doesn't really matter)
- 1 15oz can tomato sauce (the kind I used had red peppers in it)
- 1 15.25oz can golden sweet corn
- 1 16oz can refried beans
- 1 10oz can tomatoes and chiles (I used Rotel)
- 1 15oz can water
- 1 small onion
- 2 cloves garlic
- 2 tsp chili powder
- 2 servings of minute rice (1 cup water, 1 cup rice)
- Prepare rice according to box. I used the microwave because it shaves off a ton of time.
- Pour all canned vegetables into a large pot. Do not drain them. Fill up an empty can with water and add to the pot.
- Dice the onion and mince the cloves of garlic. If you want the onions to be soft, cook them in a small pan for a few minutes. I didn't cook them and liked how they added a little bit of a crunch to the soup.
- Add the onions and garlic to the pot.
- Put the pot on medium heat and add the rice and chili powder.
- Cook for 40 minutes, stirring occasionally, allowing the soup to bubble a little bit before stirring again.
- I used the refried beans to make the soup thicker. They should dissolve in the pot as you stir and as the soup is heated up. If you want a regular consistency, use another can of water in place of the beans.
- If you can't handle spiciness very well, use a small can of crushed tomatoes in place of the tomatoes and chiles. You can also use half of the onion if you don't want to ditch the chiles.
- For this recipe, the exact measurements of the cans don't matter too much (the 15.25oz can of corn would just be ridiculous to look for, so it won't hurt to have 15.5oz).
*Image courtesy Flickr creative commons.