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Dinner · Home cooking · Weeknight
Lenten Chili
Vegetables with conviction, from the public-domain kitchen — kept the way its author wrote it.
- 20 min hands-on
- 40 min total
- Serves 4
- about $4–7 a serving
- Beef
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1 largeonion, chopped
- 3 clovesgarlic, minced
- 415oz cans of kidney beans (or 6 cups cooked beans)
- 129oz large can tomato sauce (or 4 cups fresh tomato sauce)
- 115oz can diced tomatoes (or 1 large diced tomato with skin removed)
- ½ cansweet corn
- 1 cupcooked white or brown rice
- 1 tspcumin
- 1 tspsmoked paprika
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tbspchili powder
- 1 tbspcrushed red pepper
- 2-3 tbspolive oil
Method one step at a time, with timers in the app
- Chop the large onion and mince the garlic cloves.
- On medium-low heat in a large tall pot add 2-3 tbsp olive oil.
- Add the chopped onions into the pot with oil and constantly stir for 5-10 minutes until they begin to brown.⏱ 5 min
- Just before onions are done add the minced garlic to the pot and let cook for 1-2 minutes.⏱ 1 min
- Add the tomato sauce, diced tomatoes, sweet corn, beans, and rice.
- Turn up the heat to medium.
- Add each of the spices, taste the chili, and adjust flavoring accordingly.
- Let cook for 20-30 minutes, stirring occasionally.⏱ 20 min
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by yorge-z, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.