As I continue my Mexicanish themed Bento lunches, I’d like to introduce you to the Three Bean Chili Bento:
The recipe for the chili is a bit like this:
1 Tbsp olive oil
1 medium-sized onion, chopped
2 cloves garlic, peeled and chopped
2 Tbsp chili powder
1 Tbsp chipotle chili powder
2 sweet bell peppers
1 zucchini, trimmed and diced
14.5 oz can diced tomatoes
8oz can no-salt added tomato sauce
1/4 cup of ketchup
1/2 tsp oregano
15oz can of (each) black beans, white beans, kidney beans all drained and rinsed.
1) Cook the onion, garlic, and chili powder in hot oil over medium heat for 3 minutes. Die of the fumes let off by cooking chili powder.
2) Add the peppers and zucchini before the 3 minutes are up, because the chili powder is going to burn, and your nose is acting funky. Question why the recipe you followed added the chili powder in the first step for 5 minutes while praying that you will be able to smell right after this.
3) Stir in the tomatoes, sauce, ketchup, and oregano. Wonder if that weird itch in your nose will ever go away for 8 minutes.
4) Blissfully stir in the beans with a gentle touch as you feel a sensation of calm come over you. The worst is over, and the heated chili powder has either left you loopy, or allowed you to achieve inner peace. Either way, cook the beans a further 3 minutes, then enjoy.
This recipe was handed down through about a dozen people from work. It changed hands more times than a dime, and with good reason – it is tasty. Unfortunately, the photocopy of a photocopy of a photocopy given to me by the woman that got the recipe from a woman that got it from her brother doesn’t say where it originated from. However, I did alter the 3 Tbsp of chili powder to 2 Tbsp of chili powder and 1 Tbsp of chipotle chili powder, so maybe that makes it original now?
Either way, it is spicy and good.
I must say that this series of Mexican(ish) inspired bentos has installed a deep love of corn tortillas within me. I’ve always been a flour tortilla guy, but since I went corn, I’ve been reborn. They have a slight corn flavor, and a pleasent texture to them. If you haven’t tried corn tortillas, I urge you to give them a go.
Until next time, I need to think of a good sign-off for bento articles.