I realize that a lot of people view chili, soups, and stews as winter foods, but I also enjoy them in the summer with a large garden salad. If you make them with leftovers, they cook up quickly, so you don’t spend too much time in a hot kitchen.
Creating chili from leftovers makes an inexpensive meal even more frugal, but here are ways that I save even more money on this dish:
The above steps also allow me to throw together meals more quickly since they eliminate much of the prep work.
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 stalk celery, thinly sliced
- 1 small bell pepper, chopped
- 1 Tablespoon olive oil
- ½ pound pork roast or chicken, cooked and shredded
- 1 -2 cups cooked rice
- 1 cup of corn
- 3½ cups cooked white beans or 2 - 15 oz. cans of white beans, undrained
- 2 cups chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ⅛ teaspoon ground red pepper (completely optional!)
- juice and zest of 2 limes ~1/4 cup
- 2 Tablespoons cilantro, chopped
- In a large pot, brown onion, garlic, celery and bell pepper in the olive oil.
- In a small bowl, mix chicken broth and cornstarch, then add to the onions.
- Stir in all of the other ingredients.
- Cover; cook on low heat for 15 - 20 minutes.