This post was supposed to be written and posted yesterday, but life had other plans. Months ago I was asked, by a friend, to photograph the birth of her third child. A photographer herself she wanted raw, narrative birth images of her son being born. Yesterday afternoon, he made his way into the world and I was privileged to be there, snapping away from behind the lens. Life is pretty beautiful sometimes. My camera has brought me some amazing experiences. I have to say, that one definitely makes the top 5.
Moving on to our recipe for today. This is the second of two budget friendly recipes I put together for the Michigan State students that emailed. It’s a vegetarian chili, perfect for cool, fall days and football Saturdays. It’s spicy. It can be very spicy depending on how many chipotle peppers are added. That is up to you.
- 2 tablespoons olive oil
- 1 large white onion, chopped $1.00
- 2 cloves of garlic, minced $1.14
- 1 tablespoon chili powder
- 1-3 teaspoons chopped chipotles in adobo sauce (I used 2 teaspoons and it was spicy!) $1.17
- 1 12 ounce bottle of beer (many also use vegetable broth) $1.69
- 28 ounce can of fire roasted tomatoes, chopped $2.00
- 1 can kidney beans, rinsed and drained $0.68
- 1 can pinto or black beans, rinsed and drained $0.68
- Heat olive oil, in a large saucepan, over medium-high heat.
- Add the garlic, onion and season with salt and pepper.
- Cook, stirring often, until softened.
- Add the chili powder and chipotles to the saucepan and cook, stirring for 1 minute.
- Add the beer and cook until reduced by half, about 10 minutes more.
- Add the tomatoes and beans. Season further with salt and pepper if needed.
- Simmer until thickened for an additional 20-25 minutes.
- Serve topped with cheddar and sour cream. Add some jalepenos if you still need a little more heat.
adapted from Real Simple magazine
Meal total $9.36, serves 4 at $2.34/person
Have a great weekend!