I forgot the eggplant. Again.
This chili/soup is by Fat Free Vegan, and here is how much I spent on it - whatever two cans of beans and a green bell pepper cost. It was unusual for me to be out of beans, so it would normally be the price of a green bell pepper. The rest was made entirely with stuff I had on-hand. Admittedly, I have a rather over well-stocked pantry, but the ingredients are stuff I think many people have on hand. So, here you have it:
Actually, I think I won't post it because I followed the instructions almost precisely, using the pinto beans as a replacement for refried, and doubling the spices. If you would like to see this recipe, then go there. Give her traffic. Her site rocks. GO. THERE. NOW.
Now, for the Jolee Porter rice, also very wallet-friendly and made entirely of pantry items -
olive oil*
1 onion, chopped
1 cup rice
2 cups vegetable stock
1 cup salsa
optional Lori Epps supersecret spice blend:
1 tsp ground cumin
1 tsp turmeric
Heat the oil in a mediumish pot, sauté the onion, throw everything else into the pot and cover. Bring to a boil, reduce heat and simmer covered for 20 minutes.
Eat!
the Ricemaster Porter in her natural habitat
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* a note on oils: you can pretty much use how ever much or little you want. To sauté one chopped onion, I'd use anywhere from a half to a full tablespoon because I am a little piggy and like to reduce my onions to caramelly browned goodness. As long as you have a good non-stick surface to work with however, you could hardly use anything at all. For instance, Susan of fatfreevegan.com just uses nonstick cooking spray, and that's it. Whatever your caloric/caramelly goodness preference is will work just fine.
penguins love rice.
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