My year of relaxation allowed me the luxury of discovering all kinds of exotic and delicious dishes. However, my new life of work, coming home, having dinner and going to bed, (more or less!) means I need easy, fast recipes that fit my gluten-free, meatless, mostly cheeseless diet. Chili, of course, fits the bill, perfectly.
5 cloves of garlic chopped
1 onion, finely chopped
1 yellow pepper (also finely chopped)
2 celery stalks, cut into pieces
3 carrots, cut into small pieces
2 tbsp oil
1 can San Remo crushed tomatoes
1 can corn
1 can black beans
1 can red kidney beans
salt and pepper to taste
1 tbsp brown sugar
1 tsp cinnamon
2 tsp cumin
1 tbsp chili powder
Saute garlic and onions until translucent (3 -5 minutes on medium high heat). Add spices and saute 2 minutes, add veggies and saute 3 minutes. Drain and rinse beans, and add to mixture. Add tomatoes. If the chili is too thick add a 1/2 cup to 1 cup of water. Simmer of medium low for 30 minutes.
Dave and I eat this with wraps but you can also serve it with rice and a yummy quinoa salad on the side. Finely chopped green onion, sour cream and shredded cheddar are yummy toppings.