HomeCookin: $10 - 2 bean vegetarian chili with oven roasted tortillas
In order to save some money for my birthday vacation I have decided to be more conscious about making inexpensive meals at home.
Last night, I knew we had some sour cream, a can of kidney beans and a few yellow corn tortillas in the fridge.
So I set out to buy the remaining ingredients and keep it as budget friendly as possible.
I went to the store and picked up:
A bunch of scallions
1 green pepper
1 jalapeno
1 garlic bulb
1 can black beans
1 large can of Italian tomatoes
1 zucchini
1 carrot
The total was $5.81. Yup. Pretty good right. I figured tallying in the leftover ingredients at home it would be safe to say this meal cost $10.
There were a few pantry ingredients and spices I used from home - you can add what you have.
Saute 2 garlic cloves and the diced carrot in a pot until soft. Add a teaspoon of red pepper flakes and a pinch of thyme. Ad half a chopped jalapeno.
Add the diced green pepper, 2 chopped scallions and diced zucchini. Saute until soft.
Add salt and pepper.
Drain and strain the black & kidney beans. Add to pot and stir through.
Add 1 tablespoon of tomato paste (if you don’t have, leave out) then the can of tomatoes. Stir through.
Add 1 table spoon of hot sauce and a sprinkle of a mixed herb/spice rub. (this is where you use what you have in the kitchen)
I added a bullion cube and a little stock to thin out the chunky tomatoes.
I also added a small squeeze of Vegemite!
Simmer for 20 mins. Season with salt and pepper/hot sauce to taste.
I brushed a couple of the corn tortillas with olive oil and baked under the broiler, turning every minute or so.
Serve with sour cream, chopped scallions and the crispy tortillas.
Delicious and cheap!
