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From the author of The Mediterranean Vegan Kitchen, Donna Klein brings us The PDQ (Pretty Darn Quick) Vegetarian Cookbook, bursting with great-tasting recipes that eliminate the prep work by taking clever advantage of new convenience foods and innovative time-saving techniques. And on a chilly day, there’s nothing quite like a piping hot bowl of chili—especially one you can make in a few easy steps. (Try it with The Organic Grill’s Jalapeño Corn Bread—see recipe next page).

2 T. Extra-Virgin Olive Oil
1 C. Frozen Chopped Onion
1⁄2 C. Frozen Chopped Green Bell Pepper
2 t. Bottled Minced Garlic
1 Can Crushed Tomatoes
1 Can Red Kidney Beans, rinsed and drained
1 Can Pinto Beans, rinsed and drained
1 Can Stewed Tomatoes, juice included
2 T. Chili Powder
1 T. Cumin, ground
1 T. Dried Oregano
1 t. Sweet Paprika
2 Bay Leaves
Salt and Pepper to taste
Tabasco Sauce to taste

1. In a medium pot, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring until the onion is translucent but not browned, about five minutes.

2. Add the garlic and cook, stirring, one minute.

3. Stir in the remaining ingredients. Bring to a simmer over medium high heat and simmer uncovered, stirring occasionally, until the mixture is thickened, about 25 minutes. Serve hot.

From The PDQ (Pretty Darn Quick) Vegetarian Cookbook: More than 240 Healthy and Easy No-Prep Recipes for Busy Cooks by Donna Klein (New York: HP Books, 2004).

 

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