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Quick and Easy Pan Chili

Sunday is when I make lunches for the week, typically something I can portion into individual glass containers, refrigerate, and grab on my way out the door in the morning. A few weeks ago when I was using my stock pot for one thing, my slow cooker for another, I came up with this easy, quick way to make chili in a covered sauté pan.

Quick and Easy Pan Chili
(All organic ingredients were used in the making of this recipe)

One medium onion, diced
Two large carrots, diced
One pound ground turkey, buffalo, or grass-fed beef (optional)
Two 15 oz cans of beans, drained & rinsed, any variety (Eden Farms makes BPA-free cans)
Cayenne pepper, to taste
Cumin, approximately 1/2 teaspoon, or to taste
Jar of marinara sauce
Olive oil
Garnishes (grated cheese, plain yogurt, diced onion)

• Cook onions and carrots in small amount of olive oil, in a deep sauté pan with a lid, over low to medium heat until soft.
• Turn up the heat, add ground meat and brown, turning often.
• Season with spices.
• Stir in beans, then add marinara sauce.
• Cover and simmer until heated thoroughly and meat is cooked.
• Garnish and serve over brown rice, polenta, and kale or other hearty greens.

I don't add a lot of seasoning because the marinara sauce has plenty of flavor. I just "de-Italian" the chili by adding the cumin and cayenne. Sometimes, I add frozen mixed veggies for more "greens." Clean up is super quick, just the skillet, cutting board, and any utensils used for stirring (or sampling).

The chili can be made without ground meat, just add more beans or even more veggies (peppers, celery, sweet potatoes, or squash). The beans don't have to be canned; if there is time, rehydrate dried beans. It's less expensive and there is less risk of BPA or other contaminants from cans.

Related Information
BPA in Cans | Organic Grace
Two Cents for Safer Cans