I might have a fear of laziness , when it comes to sitting still and not trying to do 4,000 things at once.
But when it comes to cooking, well, lazy can be luxurious. I finally opened a can of pumpkin.
And, after preparing a batch of Vegan Pumpkin Gravy for my cooking class tonight at Whole Foods…
more on this at a later date...
…my eyes continued to wander to the canned food on the pantry shelves.
At a loss for what to eat for lunch this week, I thought the time might have a arrived for opening the can of Amy’s Organic Vegan Chili that was left behind by a previous tenant, just waiting for an opportunity to shine.
But one can wouldn’t last all week.
However, beef (steak?) ing up the chili with the always-present can of diced tomatoes seemed like a partial perfect solution. Adding a little salt, pepper, smoked paprika, along with extra cumin and allspice just made it even better.
Pumpkin puree? Well now the perfection of this Soup of the Week was no longer partial. Cheater, cheater…pumpkin CHILI eater. *
*Where did this expression come from, anyway?Cheater Pumpkin Chili[Makes about 4 cups]
1 14.7-oz can pre-made chili
1 14.5-oz. can diced tomatoes
1/2-3/4 cup pumpkin puree
1/2 tsp. smoked paprika
1/2 tsp. ground allspice
1/2 tsp. ground cumin
salt + pepper (to taste)
chili seasoning (optional)
Combine all ingredients in a medium saucepan.
Stir and heat through.
[If you are saving this for lunch, you don't even have to cook it...a fact I realized after almost bringing it to a boil on Sunday evening.] Do you have a favorite ‘lazy’ recipe??[I need all I can get. ]