Normally, I would welcome you to Mrs. Monday but today we are calling it Migraine Monday. Because I had a migraine for five straight days (starting last Monday). I do normally get migraines, however I had never experienced one this long. I ended up going to the doctor on Friday and was given a shot of pain meds and some steroids. The migraine finally went away but the pain meds made me sick to my stomach for several days. Let me tell you, it has been a week. This post (and next week’s) almost didn’t make it. I am telling you all of this because these two posts are not that well done. I didn’t take a lot of pictures. I forgot things. But both recipes turned out good so I’m happy I was able to bring them to you!
So, let’s do this!
Let’s start by cooking the rice. I used brown rice which takes a long time to cook. While that was going, I gathrered the rest of my ingredients. Bell peppers, pinto beans, onions, and diced tomatoes. Unfortunately, I had bought a bag of small cooking onions at the store but they were bad so I had to have Mr. FBBQ stop on the way home and grab me some replacements.
Start by dicing the bell peppers and onion. Cook them on the stovetop until they are browned. You can start a large pot with a small amount of vegetable broth in it. We will end up adding everything together in this pot to make our chili.
Drain and rinse the pinto beans. Add those to the large pot. Once the rice is done cooking, add that. Same with the bell peppers and onions.
Now, on a normal day when I am not experiencing brain fog, I would add some spices. Totally forgot the spices. Mr. FBBQ questioned me at length about this and declared that it is more of a soup than a chili without spices. That being said, add some spices (cumin, chili seasoning as suggested by my wonderful husband) if you want chili. Or, if you really aren’t feeling well as I was eat your chili soup and call it good.
Note: It was still delicious without the spices but I do agree it would have been better with them.
