Soup time

I’ve got some kind of sickness of an unidentifiable nature, and it’s been really dragging me down for the past two days. I worked from home for part of the day yesterday to keep my germs sequestered, but today I mostly had muscle aches and some wheezing, so I made it in to work and powered through most of my day. Because I am a trooper, people.

We had corn chowder last night, because it sounded like the best option when my throat was still hurting. I used my own recipe, although clearly no one reads these things because I didn’t get any comments when I made it the first time about how I forgot to mention one important ingredient in my corn chowder: corn. So go ahead and mentally add that to the recipe somewhere. It really doesn’t matter where. Near the beginning would be my recommendation.

Tonight was a perfect chili night, as it was fairly cold today and I am still sort of sickly. I have Arielle to thank for tonight’s dinner, because I never would have thought of adding refried beans to chili but I was intrigued by her recipe and had to try it. I may never go back.

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I know that it kind of looks like every other bean-based soup/chili I’ve ever made, but it was so much better. Don’t let all the cheese fool you.

I made chili like I usually do, but added refried beans. Here’s the deal:

  1. Saute a diced green pepper and a small diced white onion in a little olive oil over medium with 2 cloves of garlic (minced) for about 5 minutes
  2. Add about 1 cup of your favorite broth, cook for about 3 minutes
  3. Add two cans of whatever kind of beans you want, but when I do a red chili like this, I usually use firmer beans like kidney and black beans, which I used tonight
  4. Add two cans of no-salt added diced tomatoes and stir
  5. Add a can of refried beans and stir slowly until it’s smooth
  6. Add a bunch of cumin and chili powder to taste
  7. Add more broth if desired
  8. Simmer for about 15 minutes

This makes a ton of chili, which is good, because we need a quick dinner to reheat before the basketball game tomorrow night.

Obviously I had some cheese on mine. Ellie Krieger is always saying that, when it comes to cheese, a little goes a long way. I always say that, when it comes to cheese, a lot also goes a long way. We also had rolls, the only ones Matt could find in the bakery section without HFCS.

Okay, Carolina is about to be playing basketball on my television, so I need to go. I leave you with the encouraging messages that greeted me when I got back from the 5k (click for more awesome detail):

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2 Responses to Soup time

  1. arielle says:

    I know. The refried beans are genius. Not my idea, unfortunately. My mom is smart.

  2. Jenny says:

    Your mom is brilliant!

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