This week of finance committee meetings and mountains of evaluation paperwork?
This week of 5:45 a.m. Spin classes and, on the flip side, the amount of caffeine necessary to make it through said Spin class?
I channeled my inner Sandra Lee. And if Sandra Lee and Jamie Oliver had a love child, it might be this chili. Because not only is it “semi-homemade”, but it’s healthy enough for Jamie’s Healthy Food Revolution.
My only regret? No tablescape to go along with it…
Certainly you have the majority of these items in your pantry. And the beauty of this chili? If you’re lacking something, just swap it out for something else.
And all you do is open cans and dump them into a pot. That’s it. Here’s the secret: BBQ sauce and smoked paprika. You don’t need bacon or other meat when you have smoked paprika.
I made mine in a pot on the stove, but a slow cooker would work just as well.
If you’re a purist and scoff at canned beans (yes, I know they’re cheaper), please cook up some beans for this chili. I won’t judge you if you don’t judge me.
Time is money and money is time.
I choose to spend my currency on these delightful people.
(yes, we’re aware the Cowboys are done for the season. We haven’t quite made our peace with this yet…)
Easy Chickpea Chili
1 jar salsa
1/4 cup BBQ sauce
1 TBS chili powder
1 tsp cumin
1/2 tsp salt
1 tsp smoked paprika
1/2 TBS brown sugar
1 cup water
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/2 package frozen corn
Combine all ingredients in medium sauce pan. Cook over medium heat for 30-45 minutes.
Sandra would be proud. And then she’d make herself a cocktail to match her tablescape.
I’ll just make some coffee and head to Spin class…