The Big Move is now a week old. Orientation is done (more on that come Student Teaching Tuesday). My apartment is unpacked. Some of the vegetables I planted on my patio are beginning to germinate!
It feels like a long while ago that I made this chili. I cooked it up the night my mom flew back to Illinois, trying to ward off the anxiety that besets me with any change. (Spoiler Alert: it only kinda worked).
This is a incredibly easy dish, and it yields enough that you can eat it all week, which I did. It’s also pretty cheap, with all the canned ingredients. While I was waiting for it to cook, I made a loaf of this 1-hour bread, so I had (several) well-rounded meals.
Cooking this chili had me feeling very homesick for my familiar Co-op kitchen. I kept opening drawers and forgetting what I stored in them. I miss knowing in my body where everything lives, reaching for knives and cutting boards intuitively. I miss cooking with an audience, a rotation of housemates poking their heads in to say “smells good!” I miss cooking for people too. The satisfaction of feeding myself pales in comparison to the joy of feeding a whole gang of people I love. Boo.
But! A week in and things already feel better! I had a few satisfying but lonely chili dinners, then on Saturday I was joined by a new friend from my program and an old friend from the Co-op! Everything tasted much better with their company. (And godbless, because we finished the leftovers and now I can eat something else!). (But really this chili is so great and easy and you should make it!!).
- 2 cans diced toms
- 1 can kidney beans
- 1 can black beans
- 2 jalapeño peppers
- 1/2 onion
- 1-2 bell peppers
- chili powder
- garlic powder
- lemon juice
- lots o’ time
- Dice jalapeños, onion, and bell peppers. Put in crockpot. I included the seeds from my jalapeños, but they can be omitted if you’re ~sensitive~.
- Open cans of toms, kidney beans and black beans. Do not drain. Put in crockpot.
- Add lemon juice and spices to taste.
- Add a 1/2 cup water.
- Cook on high for approx. 3 hours, until chili is thick and bubbling.
- That’s it, all done, enjoy.
P.S. The lighting in my new kitchen is way better so I guess I’m keeping the blog, wahoo! Ty to everybody who told me I should.