We haven’t done too much baking on the blog as of yet, but there’s some baking going on in my belly… kid #2 is due in early April. One thing I’ve noticed about pregnancy is that it makes me crave spicy food. The spicier the better! To satisfy kid #2’s demands, kid #1 and I whipped up a batch of Chili! I do have to give a shout out to Rachel Ray who was the inspiration for this recipe — she gave me the idea to use refried beans to thicken the stock.
Prep Time: 15 mins Cooking Time: 45 mins
1 tablespoon olive oil
2 carrots diced
1 onion diced (white or purple)
1 red pepper (seeded + diced)
1 green pepper (seeded + diced)
2 cloves crushed garlic
1 can pinto beans (drained + rinsed)
1 can kidney beans (drained + rinsed)
1 can black beans (drained + rinsed)
1 jalapeno pepper seeded and chopped
2 tablespoons chili powder
1 tablespoon cumin
1 can vegetarian refried beans
1 large can or box of chopped tomatoes
1/2 bottle dark beer
pinch of salt
shredded cheddar for serving
lowfat sour cream for serving
hot sauce for serving
Saute onions and olive oil in large pot over medium heat. Add garlic, onions, peppers and carrots until vegetables are well softened. Add beer, tomatoes and beans. Stir in cumin and chili powder and bring to a boil. Cover and turn heat to low for 15 to 20 minutes. Add refried beans and stir to combine. Serves 6.
My kid loved making this because he learned how to peel carrots. It was a bit nerve wracking to watch, but he got the hang of it quite quickly. He ate 1/2 a bowl of it and declared that it was too spicy. Perhaps next time I will leave the jalapenos out. I, of course, had another kid to please – the one inside – so I spiced it up with some hot sauce and devoured the entire bowl.