Chili is one of my all time favorites to cook and eat in the winter. I’ve been experimenting with adding different ingredients (read: leftovers) this winter and one of my latest revelations has been cabbage! The following instructions are straight from my notes last time I was in the kitchen experimenting. I’m sure this one will keep evolving over time. If you try it, let me know your thoughts!
Dice 1 onion
Sauté with olive oil medium heat 3 - 5 min
Diced 1 pepper
Saute with onions
Add salt / pepper to taste
Sauté 3 - 5 min
Add Chopped Cabbage (about 2 cups)
If you don’t have cabbage you can use leftovers - Corn / Brussels / veggies / etc
Add cayenne or spicy spice - 1 tsp
Add salt to taste
Cook on medium to low heat 5 - 10minutes
Add black beans
Add can of diced tomatoes (796 ml)
Add chicken or veggie stock (1 - 2 cups depending on amount already cooking)
Lower heat + simmer for around 30 minutes
Add rice (leftover or freshly cooked)
Cook low 15 min
Serve hot. Top with yogurt and chopped green onion.
Enjoy!