The Curious Fry Pan

Ah poverty chili. You saved me one day when I really, really thought I didn't have anything to make for dinner. This is a recipe that a fourth grader you’d trust with a knife could make, but that doesn't make it any less tasty.

You’ll need:

8 oz of veggie stock (I make mine using Vegetarian Better Than Bouillon)

1 15 oz can of black beans, drained and rinsed

1 15 oz can of white beans, drained and rinsed

1 14.5 oz can of diced tomatoes, drained but not rinsed

1 small zucchini sliced and quartered into 1” pieces

1 clove of garlic, diced

1/8 tsp cumin

1/8 tsp chili pepper

1/8 tsp garlic powder

about a tbs olive oil

Plain Greek yogurt

Lime wedges

About 1/4 cup of shredded cheddar cheese

Heat the veggie stock in a dutch oven or large pot.

Add the beans, diced tomatoes, and spices and simmer for 15 minutes.

Meanwhile, heat the olive oil in a frying pan over medium high heat.

Add the diced garlic and cook for about 2 minutes.

Add the zucchini (and any other diced veggies you want) to the pan and sauté for a couple of minutes.

Stir the veggies into the chili, garnish with cheese, yogurt, a lime wedge and serve. 

If you have cornbread or tortilla chips for dipping, you'll be even happier.