So excited for these few weeks I’ll be working my ass off none stop…

New Apartment

Music being created

Youtube being made as well

lowspoonsfood:

This recipe makes almost three quarts of chili, so that’s several meals at once, especially since there’s very little liquid/broth.

Ingredients: 2 cans diced tomato, 2 cans black beans, 1 can plain corn, 2 medium onions, ~1 tbsp oil, 3 cloves minced garlic, 1.5 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, salt to taste.

Note: I don’t know what size cans I get off the top of my head, all the cans for this recipe are the ones the size of soup cans. If you use unsalted or reduced sodium cans, this recipe is low sodium.

Directions: Roughly chop the onions, put in 3-quart pan on medium heat with garlic and oil. Salt can be added to aid in releasing water, I recommend it but if you need it very low sodium it will still work. This step takes the most energy, because you have to keep stirring the onions so they don’t burn. When the onions are translucent and soft at the edges, add the tomatoes without draining them, and the beans and corn after pouring out most of the liquid in the cans. Mix in spices, and salt to taste. If you want a milder chili, halve the spices (this isn’t a spicy chili, but it has a strong taste.) Heat until bubbling, then reduce to low heat and leave it there for 30 minutes, or longer if you want the vegetables very soft. You can eat it without this step, but it generally tastes better this way. There isn’t a lot of liquid in this chili.

Except for letting it sit on the stove, all preparation took me 25 minutes, and I can get all the main ingredients for less than eight dollars. This makes multiple meals for me, and even more if I eat something else with it, like bread. No intensive cleanup.