It's April, and it's still cold and windy. It seems like the wind has been howling at my windows and trying to blow me over while biking for such a long time. And even though I got a ridiculous amount of sleep last night, I still feel tired. It has been a long week, but at least it's the weekend.
1 can each, baked, kidney and pinto beans
1 can tomatoes
2 small onions
4 cloves of garlic
5 오이 고추 small, mild peppers (I use these instead of bell peppers because they're usually
cheaper and easier to find, plus they're an awesome
snack dipped in dwaenjang/bean paste)
1 large potato
chili powder, salt, pepper and tabasco sauce to taste
olive oil, to fry the onions and garlic in, before adding other ingredients
And at the end, when everything is cooked, I add some TVP (textured vegetable protein) to absorb any remaining water. It's a good substitute for ground beef when you're making recipes vegetarian, although it's flavourless on its own. I never make lasagna without it.
What can you do with so much chili? Put some in the freezer for later, eat on it's own, over rice, have a messy chili cheese sandwich, or chili cheese fries. Plus chili is pretty hard to mess up, it still tastes good with weird additions (like radishes). Definitely one of the easiest meals I ever make.