- Just the Chili:
- 2 jars of bottled salsa – Trader Joe’s has a great garlic lime option
- 1 large bell pepper
- 1 (15.5 oz) can of sweet corn – drained & rinsed
- 1 (12 oz) package chicken sausages with jalapeños – can sub for vegetarian sausages
- 1 tablespoon of cumin
- 2 tablespoon chili powder
- 1 bunch of cilantro – about 1 cup or 5 stalks
- 1 red onion
- 1 tablespoon sea salt
- 2 cloves garlic
- 3 avocados – halved and pitted
- Wild Rice:
- 2 cups o’ wild long-grain rice
- 2 large cloves of garlic — minced
- 1 red onion — chopped into the 1/4 inch slices
- 2 bay leaves
- 1/4 cup of powdered chicken broth – vegetarian optional
- 2 teaspoons salt
Half an hour ago you received a message saying that you have the honor of cooking for three guys. Tonight. In three hours. There are no groceries at home, maybe some mustard and half a loaf of frozen bread. Freak out? Consider next-door delivery? No way. Meet chili.
This was the very first idea that sprang to mind. Hearty, warming, tasty, and decently healthy. Had to be extremely filling, for three bottomless stomachs; hot, especially when the temperature outside just started to really drop; and the last two go without saying (I mean really). I have confirmation from three honest men and one foodie lady that this grub is good!
While picking up ingredients, grab a few good beers for accompaniment.
In the end, it was great just sitting around a table with my friends and catching up on our lives – we hadn’t seen each other or talked much since our winter vacations. I hope you have many laughs and good conversation over this chili too.
(Adapted from Cooking Light)
Let’s start with prep. In the ingredients, I divided the amounts of onion and garlic between each dish in case you cook one recipe without the other; otherwise, just buy two onions and four cloves of garlic, and call it good.
That said, mince all garlic cloves; chop the onions into 1/4 inch slices (so there’s something to bite into when they’re mixed with the cooked food later); dice the bell pepper into 1/2 inch pieces; and chop the cilantro. When you’re thoroughly done with that cutting board, bring out the sausages. Dice into 1/2 inch slices. Set aside.
In a large pot, bring bay leaves, broth, and 6 cups of water to boil. Add rice; bring to boil, then reduce to simmer. Keep lid on and cook for about 40-45 minutes.
While rice cooks, sauté the onion and garlic together in a saucepan with 1/3 cup of water for about 7 minutes. Lightly salt, and set aside (cover with lid, to remain heated).
Onto the main course – hearty chili! In a large stove pot, pour the salsa, diced bell pepper, corn kernels, and sausages over medium-high heat. Evenly coat with cumin, chili powder, salt, and a dash of paprika. Stir in half of the sauteed onions & garlic. Slowly cook for half an hour, occasionally stirring.
Meanwhile, check on the rice. When the rice has absorbed all the water (or grain is al dente), add the remaining half of the onion and garlic, evenly mixing.
Garnish with fresh cilantro, set out tortilla chips with the fresh avocados, and enjoy!