Here’s an easy, down and dirty dish that you can make in under a half hour. Not only is it hearty and healthy but it tastes primo, too. This is technically a vegan dish, although I enjoyed it with a smothering of grated cheddar cheese.
Serves 1-2 (one very hungry bachelor, or a moderately hungry couple)
– 1 large red potato, peeled and diced (sub several small potatoes)
– 1 zucchini, peeled and diced
– 1 large beefsteak tomato, diced in chunks
– 1 small bell pepper (any color), chopped
– 1 – 2 cups red kale, coarsely chopped
– 1 can ranchero beans (do not drain)
– 1/4 to 1/3 cup water
– 1 clove garlic, finely chopped
– 2 Tbsp chili powder
– pinch of salt
– dash of crushed black pepper
– several dashes of Red Nose hot sauce to taste
- Oil skillet with 1 – 2 Tbsp cooking oil, bring to medium heat, then add diced potatoes, and cook, stirring/tossing occasionally until cooked (approx 10 – 20 min)
- When about 60-75% cooked, add one Tbspn chili powder to potatoes and stir/toss to lock in chili flavor
- When about 80-90% cooked, add in diced zucchini. (The goal is to keep them ‘al dente’)
- Add garlic to skillet for final 30 seconds before removing from heat
- In medium pot, combine elements of skillet along with can of ranchero beans, water, tomato, bell pepper, 2nd Tblspn chili powder, salt & black pepper, mix thoroughly and bring to boil.
- Reduce heat and simmer 3-5 minutes, covered, then add kale and Red Nose, and simmer 3-5 additional minutes.
- Remove from heat, serve, and buen provecho!
(Vegetarian Option – Top with grated cheese)
- Don’t be afraid to add more chili powder to taste.
- Avoid over cooking. This dish does not need to ‘set’ like a normal chili or bolognese sauce might, and ideally the zucchini should stay a little al dente.
Have a recipe of your own to share? Let us know your favorite way to use Rabbit in the Moon hot sauce.