We’ve all been there. You’re standing in front of your fridge or pantry and you simply don’t know what to make. Or, it’s the end of the week and your kitchen is full of little bits of this and pieces of that and you just can’t figure out how to put it all together. That’s why we’re introducing a recipe series called “Eat Down the Fridge.” It’s full of easy-to-follow recipes and totally customizable dishes that can be made quickly while using a lot of ingredients you likely have in your fridge and pantry already.
Since we’re now selling canned tomatoes, beans, lentils, and quinoa in our Marketplace, we’re big fans of one-pot chili. Regardless of what bean or grain you grabbed, and regardless of what veggies you have in your fridge, as long as you cook everything down with smokey, spicy herbs and spices, you’ll have a filling vegetarian-friendly chili in less than an hour.
This dish is supposed to be customizable based on what you have in your fridge and pantry. Any onion will work, whatever can of beans you have will be tasty, bell peppers are interchangeable (or combinable!), and any grain will work depending on what you have on hand. The point of this dish is to add in any leftover bits and pieces that would otherwise go to waste—and still end up with a totally tasty dinner.Print
Regardless of what bean or grain you have in stock, and regardless of what veggies you have in your fridge, as long as you cook everything down with smokey, spicy herbs spices, you’ll have a filling vegetarian-friendly chili in less than an hour.
- 1 28-ounce can crushed tomatoes
- 2 tablespoons cooking oil
- 1 large onion (red, yellow, or white), diced
- 1 cup cooked black beans, chickpeas, or other beans of choice
- 1 cup cooked grains like farro, white or brown rice, or quinoa
- 1 cup bell peppers (red, yellow, orange, or green), diced
- 3 cups vegetable stock
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons salt
- 2 teaspoons black pepper
- In a large Dutch oven, bring oil and onions to medium heat. Cook for about 3 minutes until onions start to get soft, then add bell peppers. Cook for an additional 5-6 minutes, stirring occasionally.
- Once vegetables start to brown, add in spices and stir to evenly coat.
- Add in grains, beans, crushed tomatoes, and vegetable stock. Increase heat to high. As soon as the mixture begins to bubble, after approximately 3-5 minutes, reduce to low. Cover with the lid and allow to simmer for at least 30 minutes. (Don’t remove the lid or you’ll interrupt the cooking process.)
- Remove lid, give another stir, and transfer to bowls.
- Top with optional sour cream, shredded cheese, and/or green onions or chives—the possibilities are endless! Share and enjoy.