Chili to love
I love my mom dearly. I really, really do. She is fun to be with, interesting and gorgeous, and always willing to support or help in any way. She just ain’t a great cook (I’m sorry mom). I grew up with mashed potatoes, vegetables and gravy, which I loved by the way, but without a lot of variation. And when she was in a hurry, (again, sorry mom) she made me ‘Wonder mashed potatoes and vegetables’. Meaning: a duo pack with one bag of dried potato-powder, and another one with dried vegetables (could be anything.) Whisked together with some boiled water and a bit of milk she got me (and even with pride) a ‘homemade’ dinner. Well, it doesn’t need any more explanation, I think.
Now my question to you is, have you ever made an incredibly tasty chili using a prefab dinner-kit from the supermarket, and seriously thought it was good? No, exactly, me neither. And if there is one dish on earth which actually is really easy to make without any packets, or prefab sachets, even for my mom, it’s chili. I kid you not, give it a try. And of course this recipe is a vegetarian version of the famous Chili Con Carne, but absolutely not less tasty. It’s even better if you ask me, because of the rich orange- (yes!) and cumin flavors. And these so called ‘one pot wonders’ are a great dish to have on your stove when it’s such terrible weather as it is right here at this very moment. Dreary, cold and no fun to be outside at all (which reminds me, I still have to do some groceries, oh no!) No, than this warm and spicy chili which is great for many reasons. 1: it really IS easy! and 2. it’s cheap! Seriously, this dinner-feast for at least 4 persons won’t cost you more than 10 bucks and still everybody ‘ll think you’re a master cook!
At least, that’s my experience. And by the way, the black beans we use for this recipe are packed with good stuff! They provide a healthy source of protein and fiber and contain many nutrients. (Such as iron, phosphorus, thiamine, magnesium, protein and more). They help keep your blood sugar at a healthy level, keep your heart in good shape, and make sure our cholesterol remains quite low. So well.. Have you made up your mind yet what to cook tonight? Than lets get started! —Mirjam Leslie-Pringle
- Serves 4
chopped, medium size (white) onions
cans seasoned black beans
cans diced tomatoes
hot pepper sauce
Chopped fresh cilantro
Sea salt and freshly ground pepper
- Grate enough orange zest to measure 1 1/2 teaspoons. Juice the orange.
- Chop onions and crush garlic
- Heat oil in a heavy large saucepan over medium-high heat, add garlic and onions and stir fry for 5 minutes
- Add the spices spices, black beans, tomatoes, and half of the orange juice. Bring to taste with salt and pepper.
- Simmer over medium heat until heated through and flavors have blend, stirring often, about 15 minutes.
- Mix in orange zest and remaining orange juice.
- Divide the chili into bowls. Top with sour cream or Greek yoghurt and cilantro.
- Season to taste with hot sauce
- Pass extra hot sauce alongside.