I love cooking. And I love photography. So, it's quite a shame to tell you that I have never done a recipe post. I've planned them but then never ended up taking pictures, or didn't end up posting it. Well, I'm going to change that. Here is my very first recipe post, teaching you how to make Chunky Veggie Chili.
Nina's Chunky Veggie Chili
You will need:
- Kidney Beans, one can
- Pinto Beans, one can
- Tomato Sauce, I used Hunt's
- Green Pepper, one small one
- Hot Sauce, I recommend Cholula
Not Pictured:
- Garlic, 2-3 Cloves
- Sugar, Pinch
- Salt, to taste
- Black Pepper, to taste
Cut up the pepper, taking care to remove the middle.
It shold look like this ^.
Take some Garlic.
Peel it.
Chop it.
Put it all in a large sauce pan with a tablespoon of vegetable oil (I used olive oil). Sorry, for the bad photo, hot oil was bubbling there, and I did NOT want to ruin my lens. I don't have many photos of the next step, so I'm going to guide you through orally (or written-ly, doesn't matter) Let it simmer with the lid on the pan for about 5 minutes, or until the pepper is tender. Then, slowly bring down the heat, and put in
HALF of the can of tomatoes.
Then add anywhere from 1/2 to 1 1/2 teaspoons hot sauce, I used 1 teaspoon. Add the sugar, salt and black pepper, cover it with a lid and just let it simmer for a bit.
Then, add both types of beans (drained). You can't see it here, but there should not be much liquid at all. Let it simmer, and then add the other half of the tomato sauce
LEAVING ABOUT TWO TABLESPOONS IN THE CAN.
Turn it up to high heat, and it will start to simmer and bubble, reducing really quickly. When it is about the thickness you like, turn down the heat
SLOWLY and add the last two tablespoons of sauce.
Serve warm.
By the way...
Cute? Random? Yes, Yes.
~nina
