Chili Round Two.

I have so many thoughts [of a fitness gourmet] to share with you!! But I think I'll save it for another day when they are more organized. You're welcome for the cliffhanger.

Several of you have told me you tried my crock pot chili recipe (from way back in the day!). So I figured it was about time to give you another version of chili. I like this recipe better for the following reasons:

1. I made it up on the fly. That instantly makes it cooler.

2. It was complete and ready to eat in less than 20 minutes.

3. It involves very minimal vegetable chopping. Despite what you might think, I find chopping vegetables to be a gigantic bore.

Also, it makes a lot of servings. I'd suggest making it on Sunday so you don't have to plan your meals for the next few days.

Quick & Hearty Chili

Ingredients:

• 1 can kidney beans
• 1 can pinto beans
• 1 can diced tomatoes with green chiles
• 1 small can tomato sauce
• 2 cloves garlic
• 3 green onions
• 1 tablespoon vegetable oil
• 1-2 teaspoons cumin seeds
• oregano/pepper to taste
• optional: tofu
• optional: substitute other types of beans (ie: black beans, two cans pinto, etc)

In a large pot, heat the oil and cumin seeds over medium. Then add the chopped garlic and green onions. (Feel free to use regular onions if you prefer!) Stay calm when it sputters!

Add the tomato sauce (this will also sputter--beware!) and chopped tofu.

Stir. Then add the diced tomatoes and both cans of beans. 

Season with oregano and pepper, stir, and cover the pot.

I let it cook for 10-15 minutes over medium-low heat. 

I served this with rice on the side. (After eating that fried rice, I realized how much I miss rice. *Gasp*).

Oh, and a nice dollop of fresh farmer's cheese on top. Cheddar would also be good!

This is so hearty and filling. I realized after eating it that I could have added some corn to the pot! Also, one reader who made the crock pot chili informed me that enchilada sauce works well in place of tomato sauce. Creative, right?! Keep those ideas coming!