My favorite kitchen utensil is my ice cream scoop, the microwave my ally and dinner at your house? Hello, I love you. But alas I do like to eat and can't support a seven day a week sushi habit. So I cheat and I make things up,or I blow air kisses to the few, the proud, the brave who just throw it all in one bowl and call it done. Let's eat.
I give you Chili Can Do, which I prefer you say with a French accent. French? chili? in the same sentence, are you scared? I made this up on a very frugal whim to pare down the cupboard. And with every can that I opened and dash that I dashed my pride grew till I was sure Betty Crocker would be asking around for my number. Snicker, but it wasn't deplorable, so last night I consoled myself with it's resurrection. And this time I wrote it down, here you be Elizabeth's Great Gas-by. Hehe, I have brothers!
Rinse yo beans, any ole beans ya got's and or likes. I am a label snob, I made the generic can hide. I feel awful.
Throw in what else ya got wait impatiently, take a taste test and burn your tongue.
As love covers a multitude of sins, I give you sour cream, cilantro and cheese. Dish it up and call me if you need counseling.
The un-laboriously, blabber, rambling free recipe
2 Cans Black Beans
1 Can Kidney Beans
1 Can Great Northern Beans
1 Can Diced Tomatoes
1 Can Tomato Sauce
1 Can Chicken Broth
1 Can (small) whole kernel corn
Carrots, Onion, Bell Pepper chopped (maybe a cup and a half)
Garlic, Salt, Pepper
2 T Chili Powder
1 T Cumin
Dash of red pepper flakes
Saute the veggies in garlic, rinse and drain your beans, toss it all in. Simmer for 1 and 1/2 hours.
You can do it! Or laugh at those play at cook.