Veggie Chili

The best friend of the itty bitty city kitchen is the one pot meal.

Chop everything up, throw it in a pot and let it cook away while you take a hot shower or hit the treadmill or throw things in frustration.

Hey, I don’t judge.

Soups and chilis are great, because you can throw together any old ingredients and usually come out with a pretty good meal.

That’s what I did.

I used 2 green bell peppers, 3 roma tomatoes, 1/2 a white onion, one can black beans and one can red kidney beans rinsed and drained, 1 pablano pepper, olive oil, salt, pepper and paprika.

Chop all the ingredients up so they are relatively similar in size. Drizzle olive oil in a heavy bottomed pot and toss in the peppers and onion. I wanted these to have some time to cook and soften before everything else went in.

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When the onions start to brown, toss in the tomatoes and stir. Season with salt and pepper.

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Last, dump in the beans and sprinkle with smoked paprika. Let this bubble away on the stove on low for twenty minutes or so.

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Dish up into bowls and top with grated cheddar cheese.

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A big hearty bowl of veggies to make up for the candy bar you ate earlier.