Raiding the Pantry - Veggie Chili

 

I spent fifty bucks on groceries on Saturday before I "reported for duty" at this little farm.  Some salad stuff, chicken breasts, some cheese and whole wheat tortillas, some granola and milk, a couple of bananas, an avocado and a nice bottle of Malbec from Argentina.   Things like that.  I tried to steer clear of junk food but I did pick up some microwave popcorn.  My sister gave me a dozen fresh from the farm eggs that she gets from a neighbor.

So, five days later the chicken and all the vegetables are gone except half a large onion and half an avocado.  I'd been having the granola and banana for breakfast but today I made myself scrambled eggs and rolled them in a tortilla with a little cheese and avocado.  It was delicious.  But I didn't know what to do for my evening repast.

I mentioned this to of my daughters and she told me I should make a "pantry meal" using only foods that are already in the pantry, refrigerator or freezer.  She said it's kind of like Pantry Week where you just raid your cupboards and use what you have for the whole week.   How smart is that?    I guess it's a popular concept so I don't know where the heck I've been!

We buy our own foods when we housesit although the homeowners always encourage us to use what's here, as well.  Since this isn't my house I had no idea what was in the pantry.  I figured it was worth a look.   I found lots of stuff including several varieties of beans, some diced tomatoes, and canned chili peppers.

Since I had some onion I chopped it coarsely and sauteed it in a little olive oil.
Then I added:
1 can black beans (drained & rinsed)
1 can garbanzo beans (drained & rinsed)
1 can of red beans (with chili peppers, onion, cumin & garlic)
1 can diced tomatoes (Italian style) (That's all there was)
1 can mild green chili peppers.

Oh, and I added some chopped garlic with the onions.  Seasoned the mixture with lots of chili powder and pepper and let it simmer for about half an hour.

Meanwhile, I cut two of the whole wheat tortillas in wedges, brushed them with olive oil and sprinkled them with sea salt.  Baked at 350 degrees for about fifteen minutes, turning once.

I sprinkled my veggie chili with some of the shredded cheese and it was really, really delicious.  It was thick and hearty and full of flavor.  The crispy tortillas were a nice complement.

I've got enough for three or four more bowls of chili plus the tortilla chips.   I'll bet it'll be even better tomorrow after those flavors have a chance to get all cozy.  Mmmm, good.