Wednesday Edition: What's New

Finally I have a new ingredient for you!  It's been a few weeks since I have had a new ingredient, and I don't think that this one disappoints in taste, but it may disappoint a few of you in the "freshness" category.  You see, the new ingredient is canned chili!

I typically do not buy prepared food, and especially not chili since I love making it from scratch.  But last week, with an impending hurricane, I stacked up on canned goods.  One of them being chili.  Not one for letting food go to waste, I decided to make up a recipe and see what happened!

Yumminess is what happened!  Yumminess!  It was really quick to throw together (I used leftover rice) and I used only one baking dish, so minimal clean up.  What do you think?  Are you a canned chili fan?

Chili and Rice Casserole
Ingredients:
2 C cooked rice
1 can (14.5 oz) of chili (I used Hormel Vegetarian chili)
1 can (14.5 oz) diced tomatoes with juice
1 can (14.5 oz) black beans, rinsed and drained
1 C frozen or canned corn
2 T fresh cilantro, chopped
1 C kale, stems removed and chopped into tiny pieces (this is optional.  I threw it in to get veggie nutrients!)
2 tsp. chili powder
optional: 2 peppers sliced (I used one red and one green)
optional: shredded jack or cheddar cheese (I didn't have shredded so I just used slices!)

Instructions:
Combine the first 8 ingredients into a baking dish.  Top with sliced peppers and cheese.  Bake at 350 F for 30 mins or until desired brownness is reached.

the casserole without the cheese

my pathetic slices of cheddar cheese!

I have to say, I was surprised at how good this turned out.  It's been added to my list of things to make on a regular basis!

Updated: I'm linking up to the blog hop at Serenity Now and the blog hop at Homemaker in Heels!