everything in the pantry vegetarian chili

I pride myself on a fully stocked pantry at all times. It comes in handy when a friend unexpectedly stops by for some wine or when I am too lazy to come with a game plan for dinner.  Both of these happen several times a week.

A fully stocked pantry/fridge should include the following:

  • Pasta
  • Quinoa
  • Beans – Kidney, Chickpea, Black, Refried
  • Tomatoes – Crushed, Diced, Paste
  • Plenty of Spices – Paprika, Cumin, Garam Masala oh and Salt and Pepper
  • Stock – Vegetarian, Chicken
  • Chipotles – for all the Mexican food you consume
  • Greek Yogurt- for all the Mexican food you consume part 2
  • Tortillas – for all the Mexican food you consume part 3
  • Hummus – for dipping while cooking
  • Eggs
  • Milk
  • Cheese
  • Frozen Vegetables – Corn, Edamame, Mixed
  • Onions
  • Garlic

With these staple ingredients you can really come up with a lot of options to make on the fly: a pasta dinner, quesadillas, burritos, wraps, salads… the options are pretty endless including my amazing “everything in the pantry vegetarian chili”

Recipe serves about 6. Adapted from Rachel Ray.

  • 1 tablespoon of EVOO
  • 1 cup of frozen corn – I prefer Trader Joe’s charred corn
  • 1 red bell pepper
  • 1 medium zucchini
  • 1 medium onion
  • 3 garlic cloves
  • 3 chipotle peppers (2 was just not enough)
  • 15 oz can of chickpeas
  • 15 oz can of black beans
  • 28 oz can of crushed tomatoes
  • 8 oz can of tomato sauce
  • 3 cups of vegetable stock
  • cumin
  • salt
  • pepper
  • blue corn tortilla chips for garnish and then some for extra munching
  • one small container of 2% Greek Yogurt
  • 4 tablespoons of cilantro

1.)  Split the red pepper down the middle and remove seeds. Roast the pepper on a cookie sheet for 15-20 minutes at 450 degrees. Remember to flip the pepper half way through for even cooking

2.) Chop zucchini, onion, garlic, and chipotle. Heat EVOO and cook vegetables for about 5 minutes, until softened. Drain and rinse both cans of beans. Add to the vegetables and stir until incorporated.

3.) Next add the crushed tomatoes, tomato sauce, and stock to the pot. Bring the soup to a bubble and then turn down the heat to medium. Season your chili with salt, pepper, and cumin.

4.) Remove skin from roasted pepper and chop. Add roasted red pepper and corn and continue to heat at medium for 15-20 minutes without lid until the chili thickens. Cook longer for desired thickness.

5.) Garnish with a dollop of Greek yogurt (healthier way to get the creaminess everyone loves from sour cream), a sprinkle of chopped cilantro leaves, and several blue corn tortillas chips. Have a bowl of chips on the table while serving.

vegetarian chili

What are your pantry staples? What types of meals have you made using what you have on hand at home?

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