Waste not...

Kitchen Sink Chili

This recipe gets its name from the phrase, “Everything but the kitchen sink.” I don’t like to waste food, so when I have fresh or frozen food that won’t get used up or is on its last days, I cook with it.

1 sm. onion (a couple of weeks old)

3 mini bell peppers (nearing their end)

1 C. Frozen corn (needing to be used)

2-3 C. spinach (never opened and needing to be used)

1 can fire-roasted diced tomatoes (bought for the chili)

1 can black beans (also bought for the chili)

7 oz (1/2 package) meatless grounds (about to freezer burn)

1-2 Tbsp. dried minced garlic

1/2 sm. can of tomato sauce (leftover from making pizza)

2 dried chili peppers

1 tbsp. olive oil

Sour cream and/or grated cheddar for topping

Chop the onion and the peppers. Heat the oil in a 12” skillet. Add the onion and pepper and saute for 5-minutes. Add the diced tomatoes and stir to combine. Drain the beans and add them with the corn and spinach to the pot. Stir to combine and let cook for 3 minutes. Add the garlic and tomato sauce and stir to combine. Add the dried chili peppers. Lower the heat and simmer the chili for 10-15 minutes. If eating immediately, serve warm with toppings on the side for each person to top their own bowl. Otherwise, allow to cool and place in airtight containers. Keeps in the fridge for 5-7 days. Keeps in the freezer for 3 months.

And the best thing is I have leftover sour cream and corn tortillas to make this a full and delicious meal.