Epilepsy Talk

When you’re hot, you’re HOT! | January 15, 2025

No, this isn’t about epilepsy. It’s about chili!

I figure, if you’re warm and comfy, it can help chase the boogey man away…

(And it’s so easy, even a non-cook like me can pull it off.)

Hot Veggie Chili

INGREDIENTS

2 Tablespoons olive oil
1 1/2 Cups chopped onions
2 Tablespoons minced garlic
2 Cups diced peppers (I like to combine red, yellow and green)
2 Teaspoons minced jalapeno pepper
1 Teaspoon ground cumin
2 1/2 Teaspoons chili powder
1 28 oz Can of diced tomatoes
1 Cup defatted (chicken) stock
1/2 Cup spicy salsa (I use Trader Joe’s “Cowboy Caviar”)
1 19 oz Can black beans — drained and rinsed
1 1/2 Cups corn

DIRECTIONS

Heat oil in a large, heavy saucepan over medium-high heat.

Add the onions and garlic.
Saute 3-4 minutes, stirring occasionally, until softened

Stir in the peppers and jalepenos.
Saute 3–4 minutes, stirring occasionally, until softened.

Add chili powder and cumin
Saute 1 minute, stirring occasionally

Add tomatoes, stock and salsa. 
Bring to a boil.

Reduce heat to medium low and simmer for 10 minutes, stirring occasionally, until mixture has thickened slightly.

Add beans and corn.
Raise heat to medium and simmer from 6-8 minutes, until beans and corn are heated.

Serves 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

NUTRITION
Per Serving:

Calories: 320
Fat: 9g. (25% of calories)
Saturated Fat: 1.1g. (3% of calories)
Cholesterol: 0 mg.
Sodium: 442 mg.

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