Hurricane "Chili"

When I lived in Miami, I always had a surplus of canned food (all of that paranoid purchasing during hurricane season). One evening, I had invited two friends over for dinner and - as it often happened in our neighborhood - six showed up. So, I rolled with the punches, cleaned out the cupboard, and created this "chili" of sorts. It's quick and dirty, works great as a burrito base (add guac, sour cream, and salsa: oh my), or just served in a bowl with grated (Tillamook sharp!) cheddar cheese. I always recommend a side of corn bread... if you don't want to make it from scratch, use the Trader Joe's cornbread mix; it's the best!

Inspiration: The dark recesses of my cupboard
Time: 15 minutes
Difficulty: Easy
Requirements: Shallow pot or sautee pan
Serving Size: 4 (Adjust proportions accordingly for those uninvited, but always welcome, guests)

Ingredients:

1 small onion (yellow or white), chopped
3 cloves garlic, chopped
1 tbs. olive oil
1 15oz. can black beans, drained
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
4 oz. can mild green chilies, drained and diced (can substitute chipotle)
15oz. can diced tomatoes, drained
15oz. can whole kernel corn
1 tsp. honey (optional)

In a shallow pot or sautee pan (I prefer the latter), sautee chopped onions in olive oil on medium heat until almost translucent. Add chopped garlic and cook for another minute. Mix in black beans, tomatoes, diced chilies, cumin and chili powder and let simmer for five minutes with the lid on, stirring occasionally. Add corn and cook for another five minutes with the lid off. If you're tomatoes are particularly acidic, add one teaspoon of honey. If the mixture is thin, let it sit for a couple of minutes before serving: it thickens up fast.

Serve with grated cheese, sour cream, guacamole... also makes a good dip for chips.

¡Buen provecho!