Chili Alone

Ingredients

1 can vegetarian chili (we'll be adding extra veg, so buy regular to your heat specification, favorite brand, etc. don't stint yourself, do it well)

one handful of frozen bell pepper and onion slices (or chop your own, but be aware that you only have so much time to yourself)

1 cup of corn (frozen or canned whatever's convenient)

LOTS of garlic (sliced or left in whole cloves)

1 large jalepeno (or more to taste, minced)

a dash of oregano

a spoonful of tomato paste (add some sauce or diced tomatoes or whatever you have on hand, but not too much)

In a large nonstick frying pan over medium heat, cook the peppers and onions with the minced jalepeno and the thick garlic slices. Be careful that the garlic is softening without coloring. When the veg is thawed, break up the pepper and onion strips a bit in the pan (careful of the non stick coating) and add the corn. When that is warm, add the chili, oregano, and tomato paste. Stir well to combine.

To serve: Crumble corn bread into a bowl and heap on the chili. Dig in. Or, scoop some leftover rice in, brown works great, before adding the chili. Also good over potatoes (baked, panfried, even boiled). Served with grilled cheese (if you can take the dairy) the chili is indulgence beyond belief. For something different, try it with whole wheat pasta in a curly shape. 

Whatever starch you serve it with should be smaller than your heaping of chili and, even more importantly, a left over. Just pop it into the microwave or the pan with your chili at the end of cooking  (unless your serving with bread which is great broiled or toasted with this). Serve in a large bowl and dig in with a large spoon for maximum enjoyment.