Multiple meals, one pot

Sometimes when the weather gets cooler, there are just certain comfort foods that one craves. For me, the fall weather (and yes i know it isn’t fall, but I am wearing a sweater, so close enough) brings along with it cravings for chilli, and unfortunately, chilli is not one of those things that you can make single servings of very easily.
I’ve found a way to make a smaller batches, but you still end up with leftovers – so, this is one of those cook once, reinvent meals a couple times.
So first is the chilli:

– one can of mixed beans
– one onion
– 2-3 cloves of garlic
– 2 tbsp of chipotle sauce
– salt and pepper to taste

Heat a little olive oil in a pan and add in the onion chopped up. Cook until the onion starts to soften, then add in the garlic and stir so that the garlic does not brown. Add in the mixed beans and about half a cup of water. Cover the pot and let simmer a couple hours, stirring every 25-30 minutes. Add in the chipotle sauce, and salt and pepper (if wanted) and cook for another 10-15 minutes uncovered until it gets thick. Serve with things like yogurt/sour cream, green onions, and cheddar cheese.

Next day:

Reheat about 3/4 a cup of the chilli and place it inside a wrap. Add Cheese and maybe some green onions. Enjoy a bean burrito.

Day Three:

By now you should be almost out of the chilli so these are two ideas and you can choose your favourite. First, get some tortilla chips, heat them in the oven at about 375 for about 3 minutes. Place the chilli on top and put back into the oven for another 5 minutes. Grate some cheese, sprinkle on top, and back into the oven for another 2-3 minutes.
Second idea, heat chilli, make a salad, dump the chilli onto the salad, top with things like onions, salsa, yogurt/sour cream and enjoy.

Although they are all chilli based, they are different enough to avoid being bored. However, if you aren’t into the cook once, eat three times thing, chilli does freeze really well.


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