08 October 2009

Vegan Chili for the Non-Cook

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What I feared has happened: I ran out of pre-blogged posts, and have been too tired to cook in a few days. However, I pressed my husband, who has a fairly limited cooking repertoire, into making some super easy (and yummy) chili on a night I knew I would be way too tired to cook.

I left him with two big cans of organic crushed tomatoes, one can of Hunts Garlic & Herb spaghetti sauce*, two cans of kidney beans, a chopped onion, some Penzey's Chili 9000, and Penzey's Garlic Granules. He sauteed the onion in olive oil, and then added all the canned goods (having rinsed the kidney beans, I assume), plus 2T of the chili powder and 1t of the garlic. The consistency was perfect, and the depth and complexity of the Chili 9000 gives even a super basic recipe like this some extra oommph.

*Especially for the money, I prefer the basic Hunt's spaghetti sauces for a basic marinara. It's easy to modify the seasoning, but the best bit is that there is either no sugar added, or very little. If you check the nutrition labels, most of the more expensive jarred sauces have sugar content at least double the Hunt's vegan sauces.

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