Every month, Washington State University’s Extension program demonstrates for La Conner Sunrise Food Bank clients how to prepare a well-balanced meal using some of the foods provided. Our first installment in our monthly recipe series was for the Quick and Easy Chili recipe below. This is a perfect meal to prepare for the chilly fall days or even on cool summer days. A big thanks to Alex duPont for this month’s tasty demonstration.
Quick and Easy Chili
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 tablespoon minced jalapeno pepper or green bell pepper
- 2 cloves garlic, minced or 1/4 teaspoon garlic powder
- 2-3 tablespoons chili powder
- 1/2 teaspoon cumin
- 2 (14 ounce) cans diced tomatoes with juice
- 2 (15 ounce) cans red kidney beans, drained and rinsed
- 1/4 cup rice (optional)
- 1 cup corn
- In large page, heat oil over medium heat.
- Add onions, carrots, jalapenos or green pepper, garlic, chili powder, and cumin. Cook and stir until onions are soft.
- Add tomatoes, beans, corn, and rice (if using). Cook on high heat until the chili begins to bubble.
- Turn heat to low and simmer uncovered for about 15 minutes, stir occasionally.
Any type of bean can be substituted for kidney beans. Try using pinto, navy or black beans…even garbonzo beans can be used!