I don’t know about you, but have you felt more busy since September? There is something about the sun-filled evenings that relaxes me in the summer. Between weekend commitments, a shorter evening and the cooler weather, fall lends well to becoming more productive and prioritizing the important things in life.
One cookbook I have been enjoying lately is Robin Robertson’s latest cookbook Cook the Pantry. Not only does it feature recipes made with pantry staples but the recipes can all be made in under 20 minutes. No joke.
The recipe I am sharing today, the Quick and Easy Pantry Black Bean Chili (aka Everyone’s Favourite Black Bean Chili) was almost too easy to make. No onions to saute, no garlic to chop, you speed things up by using premade salsa. This is simmered with pre-cooked beans and reconstituted soy curls along with a few spices and barbecue sauce. I skipped the frozen corn since we were out but as chilies are flexible in nature, it wasn’t missed. Quick and easy, I was amazed how fast this weekday meal was prepared. Pick a salsa you like because its flavour will be front and centre.
If you have Robin’s previous book Vegan Unplugged, the recipes may seem familiar but they have been updated with modern ingredients and styles (hello soy curls and coconut flour!). Some of the other recipes I have bookmarked include Chipotle Corn Chowder, Red Bean Chili, Amazing Technicolour Chickpea Salad, Southwest Salmagundi, Texas Caviar Wraps, and Pinto Bean Nacho Pie.
Recipes from Cook the Pantry spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the continental US. To be entered in the random draw for the book, please leave a comment below telling me about your favourite pantry-friendly meal. The winner will be selected at random on October 29, 2015. Good luck!
PS. I am sharing this with Healthy Vegan Fridays.
Quick & Easy Pantry Black Bean Chili
Recipe from Cook the Pantry
Author’s note: This is my go-to chili recipe. If I have cooked lentils on hand, I use them instead of the Soy Curls. You can also add some dark red kidney beans, if you like, to change things up a bit. If using Soy Curls, place them in a heatproof bowl with enough hot water to cover and set aside for 10 minutes to reconstitute.
1 cup reconstituted crumbled Soy Curls or texturized soy protein granules (optional)
2 (15.5-ounce) cans black beans, drained (Janet’s note: I used 2 cups cooked black beans and 2 cups cooked pinto beans)
1 (24-ounce) jar chunky tomato salsa (hot or mild) (Janet’s note: I used 2 cups of this one)
1/4 cup bottled barbecue sauce
2 tbsp chili powder, or to taste
1 tsp dried oregano
1/2 tsp ground cumin
Salt and ground black pepper, to taste
1 1/2 cups frozen corn kernels, thawed (Janet’s note: omitted)
Water, as needed
1. Combine the ingredients (including the reconstituted Soy Curls, if using) in a saucepan, reserving 1/2 cup of the corn. Cover and cook over medium heat, stirring occasionally, until heated through and the flavors are well blended. Add as much water as needed to create a sauce and prevent sticking to the bottom of the pan.
2. Reduce heat to medium and simmer, stirring frequently, until heated through and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with the remaining corn kernels.
© 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.