You know those moments where you open your fridge door and stand there for a good minute or two deciding what you can possibly make out of the few most random ingredients known to man kind?
I have been so busy this week that I haven’t had time to make a proper trip to the grocery store. My fridge literally consists of black beans, onions, tomato, basil and boccincini. I felt as though I was on the Food Network show Chopped with the clock ticking towards my next class. Thankfully, I had one of those beautiful little cooking moments and I came up with this little masterpiece :).
Bocconcini Slider w/ Black Bean Spread
Nothing says fall like some hearty homemade chilli! I have two tricks to my homemade chilli- the first being the addition of a bayleaf. Once the chilli is simmering the bayleaf gives off this amazing pungent & savory taste. My next trick is to add a can of cambells tomato soup- yes, I know this may seem odd at first! However, it thickens the chilli up while giving it an amazing almost sweet flavor.
I’m not going to jump to any conclusions…but I think the addition of tomato soup is also Tim Hortons little secret- since this chilli tastes almost identical!
Beef & Corn Chilli w/ Minted Yogurt
This chilli is sweet, savory and hearty. I loved it but It needed a littlesomething something. I thought a light and fresh minted yogurt paired perfectly!
½ cups greek yogurt (2%)
Small handful of fresh mint leaves
1 clove garlic, peeled and finely minced
1 teaspoon honey
½ teaspoon lemon zest
Blend all the ingredients above together. Taste. Enjoy!
1 lb (454 g) lean ground beef
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 can of condensed tomato soup ( I use Cambells but any brand will work)
1 (14.5 ounce) can crushed tomatoes
I tsp ground cumin
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried oregano
1/4 tsp (1 mL) sirracha
1 can (19 oz/540 mL) black beans, drained and rinsed
½ (15 ounce) can corn kernels
2 tbsp (25 mL) minced fresh parsley
In Dutch oven, sauté beef over medium heat until no longer pink- about 4-5 minutes. Drain off fat.
Add onion, celery, carrot, garlic, bay leaf, chili powder, cumin, thyme, salt, pepper, oregano and sirracha, fry, stirring occasionally, until onion is softened, about 4 minutes. You can adjust the sirracha to your own preference depending on how spicy you like it.
Stir in tomatoes, tomato soup, black beans, and corn kernels. Bring to boil. Reduce heat and simmer until thickened, about 35 minutes.
Top with Minted yogurt. Serves 4.
Nutritional tip: If you are watching your weight or just wanting to make healthier food choices in general then I suggest using 1% greek yogurt instead of 2%. Also since canned tomato soup has a high sodium content I would consider substituting 1/2 cup of tomato paste instead of the 1 can of condensed tomato soup. You still get the same thick consistenty- but you will now need to add a few teaspoons of sugar if you would like it to taste the same as the original recipe.
Had an amazing weekend getaway just fifteen minutes from my beautiful hometown Deep Cove. If you are ever in Vancouver- you must visit. The weather gods were on our side and we had an amazing little trip of good food, wine & laughs.
The boat ride up Indian Arm
7 girls one campfire
The only thing better than eating a hot dog- is eating a hot dog in this view!
enjoy! xo romina