Please note: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
That moment you’ve been working nonstop all day and suddenly everyone is looking at you because they’re hungry and you’re the mom…I had one of those moments yesterday. In this case, “everyone” was my 23 month old son, and I had absolutely nothing in mind for dinner. So, I started throwing things into a pot, and this chili came on out! It was quick and easy, so I thought I’d share the recipe.
Ingredients:
- 1/4 onion, diced
- 1/2 tsp prepared garlic (1-2 cloves, minced)
- 1/4 c chili powder
- 1/4 c cumin
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 10 turns black pepper
- 3 cans (15 oz each) of beans- I used 1 each of black, white, and pinto
- 1 (12 oz) can corn
- 1 (7 oz) can diced green chiles
- 6-8 oz tomato sauce or puree
- 1/4 c bottled salsa (optional)
- 1/4 c brown sugar, packed
Directions:
- In a large stockpot over medium heat, brown the onions and garlic in some oil until soft and translucent.
- Add the spices and cook, stirring constantly, for about one minute.
- Drain the beans, and add them to the pot, stirring to coat with the spices. Stirring is very important so that the spices don’t burn at the bottom of the pot.
- Drain and stir in the green chiles and the corn.
- Stir in the tomato sauce and the salsa, if using.
- When everything is hot, mix in the brown sugar and let the chili simmer for about 10-15 minutes, until the flavors are combined.
- Serve with chips, tortillas, or rolls!
The tiny, wonky, handmade crock is optional. I made this one for my son, to replace the first double-handled bowl that I made for him. That first one was very thin, and made on a slump mold. It didn’t last very long. This one is wheel thrown with cut-away handles. It wasn’t dry enough when I glazed it, so the edges are a bit raw in places. But overall, it’s a nice little condiment bowl.
What’s your go-to “Desperate Mama” meal? Let me know in the comments.