Sometimes I’m on a budget, sometimes I’m just lazy. Well, most times I am just lazy. So how I roll is: I’ll take an hour or 2 out of one day a week and make a humongous batch of food that I’ll proceed to eat throughout the entire rest of the week.
Chili is good for that. It’s full of awesomeness and protein and whatnot. I can’t really give you my chili recipe because quite frankly I have no clue what I’m doing here… I just put whatever I have in a pot and stuff. But I can certainly run the bases on some ingredients that could be helpful in making your own recipe… quite honestly, if you need a recipe for chili… ppssshhhh
-red bell peppers
-1 large spanish onion (or whatever onion you chose to love, it’s cool, wtvs)
I shove all that stuff (individually) in my food processor because I’m too lazy to chop and I don’t have sweet knives.
I first brown the onions in olive oil for 5mins, the add a spoonful or 2 of garlic (I have YET to buy a garlic press, when I do I’ll put like 3 cloves in that shit) and cook for another 2 or 3 mins… then add the peppers… mushrooms and whatnots.
I then add 2 cans of diced organic tomatoes with the juices and all… and about 3/4 of a small can of tomato paste.
After that I dump the “real” tomatoes then carrots and celeri into the mix. Stir it up.
I then add a can of drained black beans and a whole can of corn… cause i loves corn.
After all this is in there and simmering (on medium-low) I sprinkle some spices up on it.
Whatever you want… I put cilantro, those little dried pepper things, salt and crushed pepper… some oregano or thyme, depends on how I’m feeling.
When I have fresh cilantro around I substitute the dried kind for the fresh kind, for obvious reasons. It also gives it a much spunkier kick.
I then pour some vegetable broth and add 1/4 cup of basmati rice. The broth really helps with moisture and for cooking the rice. I find it essential.
I let it simmer until my house reeks of delicious spiciness. I also judge the spiciness level by smell alone… If it doesn’t smell like chili, make it smell like chili… add more shit to it.
When serving it (to myself, not guests who are salivating and awaiting impatiently to savour my sweet cooking)… I scoop up a whole avocado and splash it on that chili.