Save It For A Rainy Day Chili
Hey guys! I shared this recipe a while back on my blog, but its such a staple for me that I felt like it was worth a revisit.
It’s currently 55 degrees and rainy in Tuscaloosa, and the low for tonight is 36!!! And raining. The best weather to stay inside and be cozy, IMHO. I just finished five 10 hour days in a row (and then yesterday was 12-hours), so my only plan for today is taking a nap and then spending the evening by my space heater with a cup of chili while I catch up on my shows from this week (any other How To Get Away With Murder or Grey's lovers out there?!). So I wanted to reshare this easy Friday recipe incase yall were looking for ideas.
So, to make my chili, I use a few basics:
1 can of black beans
1 can of red kidney beans
1 can of pinto beans
1 can of diced tomatoes (& sometimes a small can of tomato sauce)
1 packet of chili spices - or, here is a recipe for a homemade spice blend!
Various Add-ins
Sour Cream
Finely Shredded Cheese
Sliced Avocado
Crushed Tortilla Chips
VEGAN Options
Daiya Mozerella Cheese Style Shreds
Frito's Original – These are listed on Peta's website as being vegan, which I didn't know but I think is so cool!
STEPS
The actual steps of my little fall go-to are super super simple, I add the everything into a pot, get them good and warm, mix in the chili powder, bring everything to a boil for ~5 minutes and then let it simmer for 30 minutes, and thats it. It’s the perfect college kid, easy comfort dinner.