We are on a tight budget in my house right now, and in an effort to save money and time I'm working on making wallet-friendly dinners that are big enough to at least make lunch the next day and, at best, also freeze for later. (Please keep in mind that I have a family of three, so you would need to increase the size of each recipe if you have a larger group to feed.)
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Three-Bean "Chili"
(Adapted from Rachael Ray's recipe Veg-Head Three-Bean Chili)
Time: 30-40 minutes
Makes: 8 servings
This recipe is not spicy, and therefore kid-friendly. (Which is why I said"Chili"-it's really much more like a bean stew.) If you're looking for more spice, add 1-2 diced jalapeno peppers and hot sauce.
Ingredients:
Olive Oil
1 Medium onion, diced
2 large bell peppers (any color), diced
4 cloves garlic, minced
2 cups beer and/or chicken or vegetable stock
1 32-ounce cans crushed or diced tomatoes
2 14-ounce cans black beans
2 14-ounce cans kidney beans
2 14-ounce cans refried beans
1 small bag frozen corn, defrosted
1 Tbsp ground cumin
2 Tbsp chili powder
2 tsp salt
Possible Toppings:
Avocado
Cheese
Sour cream
Green onions
1. Heat olive oil in large pot or dutch oven, over medium heat.
2. Add onion; cook 2-3 minutes until softened.
3. Add bell peppers, garlic, and salt; cook 2-3 minutes until softened.
4. Add beer, stock,tomatoes, cumin, and chili powder; cook until simmering.
5. Add black beans, kidney beans, and corn; cook until simmering.
6. Add refried beans; cook and stir until refried beans have softened and are evenly distributed.
7. Enjoy!
This is particularly delicious served with cornbread. My favorite toppings are avocado and green onions. After serving dinner, I set aside some chili and the rest of the cornbread for lunch. I take the remaining chili and freeze in a muffin tin, and then transfer to a freezer bag. This way, you can heat all of it for a family dinner or just an individual serving for yourself.
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