@mendicant Thanks for putting this together!
Here’s my submission for Bare Minimum Chili:
1 onion (could sub for powder if you want no chopping)
Cumin
Chili powder
Paprika
Tiny dash cinnamon
Salt
Pepper
Crushed garlic ( could sub for powder if you want no chopping)
Big can crushed tomato (fire roasted is our favorite)
Small can chopped tomatoes and green chilis
Tiny can tomato paste
2 cans kidney beans rinsed
1 can black beans rinsed
1 can corn
Sautéed onion in a bit of oil. Add seasonings (I like to cook them before adding liquids, I think it brings out the flavors). Add garlic (pro tip: when you’re crushing a few cloves, go ahead and crush the whole head, put in a container and cover with olive oil and keep in the fridge. Now you have fresh garlic any time!). Add everything from cans except for corn. Add one big can full of water. Should seem a little soupy. Bring to a simmer. Simmer lid on for 20 min then take the lid off and add corn, simmer another 10 to cook the liquid down to desired consistency.
To bring this up a notch:
Sauté ground turkey/chicken beef before onions. Add onions when meat is half way cooked. Drain oil if greasy.
To be vegetarian: chop mushrooms somewhat finely and add when onions are half cooked. Don’t stir too much.
To do a fridge clean out and make it nutrient dense we like to add zucchini, chopped bell peppers, and any other random veggies right before adding canned things.
It’s all about the toppings! Avocado, sour cream, shredded cheese, cilantro, green onions, red onion, jalapeños. I chop a bunch of these and leave in a container. The herbs I chop and freeze and add what I need whenever.
Serve with chips, corn bread, or garlic bread!
Made too much chili? Freeze it! Add to nachos, make a burrito, add to eggs. The possibilities are endless!
