So many people commented about yesterday's post (which was about some of Mom's more unusual food items), that Mom decided to hijack my blog again, and post a recipe.
She decided to post a very easy one-pot meal that most people would like. And it's vegetarian, so DKM can try it too. Mom got the recipe from the Boston Globe many years ago. Mr Karate loves this, by the way.
The ingredients aren't weird, but she says to make sure to use Yukon Gold potatoes.
When you're finished with cooking, check out the Bizzy for Gizzy blog. Jan has posted about her quilt. And Fiona has a post on her blog about the one she just got today, but she hasn't got a picture yet, so you'll have to keep checking.
Chili with Potatoes, Tomatoes and Beans
1 Tablespoon extra-virgin olive oil
1 medium onion, quartered and thinly sliced
1 14-1/2 ounce can diced tomatoes in juice (Mom uses spicy tomatoes with jalapeno peppers or some with garlic)
1 large garlic clove, pressed
2 Teaspoons chili powder (or Emeril's Southwest Seasoning)
½ Teaspoon oregano leaves
1-1/2 pounds (about 5 medium) unpeeled Yukon Gold or all-purpose potatoes, sliced ¼ inch thick
1 (15-ounce) can black beans, rinsed and drained
½ cup water
Salt and pepper, to taste
½ cup shredded extra-sharp Cheddar cheese
In a large nonstick skillet, heat oil. (if you do not have a nonstick skillet, heat up a large skillet, add the oil, and let it heat up) Add onion and sauté until softened and starting to brown, about 4 minutes.
Add undrained tomatoes, garlic, chili powder and oregano; mix with a large spoon. Add potatoes, beans, water, salt and pepper, and turn with large spoon to distribute evenly.
Cover and bring a to a simmer; adjust heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. If necessary, add more water to keep mixture juicy.
Sprinkle cheese over top; cover, remove from heat and let stand 1 minute or until cheese melts.
Serves 4. Reheats very well in a microwave (but you might need to add more water)