I would like to say that motherhood made me a lazy cook, but that would just be a lie. Ever since I can remember I’ve been looking for shortcuts and tricks to speed up recipes, and keep cleanup to an almost non existent level.
I’m one of those people that sneers at recipes when they tell me to get another bowl for wet ingredients and often only use one bowl for recipes. My desperate need to not make a mess has made me an expert at judging ingredient quantities by eye. I always thought that I was amazing at creating lazy recipes, but becoming a mother has made me a genius at lazy cooking. Call it survival mode, call it lazy. All I know is, I don’t have time to not have both my eyes on Arren at all times.
I’ve made one of the best kale salads of my life in a food processor, I’ve made breakfast, lunch and dinner in the slow cooker, Every kind of no chop soup you can imagine! Anything and everything in a bowl: falafel bowl is one of my favourites, but none of these can compete taste wise and lazy wise with this Lazy moms chilli recipe. It’s so easy and tastes so good. No one will know how little effort you put into it.
Roughly chopping your ingredients and placing whole garlic cloves on a roasting pan, adds a lot of depth and flavour to your chilli without all that pesky sauteing. Roasting the garlic creates this amazing garlic paste that adds another level of pure yum. After that it’s just dumping some canned things in a pot with your vegetables, adding spices and heating. That’s it, you can call it a day. If you’re feeling really domestic you can always make cornbread from scratch or go buy it, because YOLO!
LAZY MOMS CHILLI AKA THE EASIEST VEGETARIAN CHILLI EVER – serves 6
- 1/4 olive oil
- 2 medium sweet potatoes, peeled and chopped
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 2 medium onions, peeled and roughly chopped
- 4 garlic cloves
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can (16 ounce) tomato sauce
- 2 tbsp chilli powder
- 2 tsp dried oregano
- 1/2 1 tsp cayenne pepper
- 1 1/2 tsp cumin
- 1 tsp coriander powder
- 1 tsp smoked paprika
- 1 cup vegetable broth
- salt and pepper to taste
Preheat oven to 180 degrees C/ 356 degrees F.
On a large baking sheet toss the sweet potato, peppers, onions and garlic with oil. Roast for 15 minutes or until nicely roasted. Remove from oven.
In a large pot add all the vegetables, except the garlic. Add the beans, tomato sauce, spices and broth . Open up our garlic cloves and add the soft paste to the top. Stir in and heat.
Taste and adjust seasoning. Serve with cornbread or millet bread if you’re me.