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[Comments] (1) Fast Hot Chili: This recipe is derived from a really complicated recipe for a non-chili black bean soup from a Greens cookbook. I got rid of most of the complicated steps and now it's made almost entirely from things that come in cans. The other recipe is worth making but it's not hearty like a chili, and it's really inconvenient to make without a food mill.

Saute a diced onion and 1 t oregano in 2 T olive oil. Add 2 chipotle peppers with sauce and 2 chopped serrano peppers and 3 chopped cloves garlic and 28 ounces canned diced tomatoes with juice. Simmer this for a while.

Then prepare in a big pot: 2 cans drained kidney beans, 2 cans black beans with juice, 1 package fake ground beef, and 2 cups vegetable broth. You could substitute the kidney bean juice for the vegetable broth, but I've never trusted kidney bean juice. You could also omit the vegetable broth altogether. Heat this up a little so it'll be about the same temperature as the stuff in the skillet.

Then dump the skillet contents into the big pot and cook a little longer. Puree some of the chili and/or add crushed up tortilla chips to make it thicker. Eat with avocado/chopped tomatoes/sour cream/etc. This is pretty hot; the hotness dial is the serrano peppers if you want to change it.

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Posted by Susie at Mon Nov 28 2005 12:03

Looks really good. I approve of soups made from stuff in cans with some extra. That is, after all, the point of canned food.

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