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Texas Quick-Step Chili for Two




Source of Recipe


Aunt Saunny

Chili can be a great meatless meal that's filling and fulfilling to eat. Most chili recipes, however, make enough to feed an army. When you don't want to eat leftovers for a week or pack portions away in the freezer, here is the answer. This chili is fast, satisfying and serves two.
Ingredients:

2 tsp. canola oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, chopped
1 small jalapeno pepper, seeded and minced
1 tsp. ground cumin
1 can (14 1/2 oz.) diced tomatoes, with their liquid, or 2 cups canned tomatoes, broken up
1 tsp. diced oregano
1 Tbsp. chopped cilantro
1 can (15 oz.) pinto beans, rinsed and drained, or 2 cups cooked beans
1 corn tortilla, torn into 1-inch pieces
Freshly ground pepper
Instructions:

1. In small Dutch oven, heat oil over medium-high heat. Sauté onions, green pepper and garlic until onions are soft, 6 to 7 minutes. Mix in jalapeno and cumin and cook, stirring constantly, until cumin is aromatic, about 30 seconds.

2. Add tomatoes, oregano and cilantro. Reduce heat to medium and simmer 10 minutes, until mixture thickens slightly.

3. Add beans, tortilla and freshly ground pepper to taste. Simmer gently in sauce for 10 minutes. Let chili sit 10-20 minutes before serving. You can also refrigerate after cooking, then reheat and serve.