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.


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


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


Dish up into bowls and top with grated cheddar cheese.


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