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 glass of wine and 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

Beyond Meat - Beefy Crumbles

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.


Let me know if y’all try out this recipe! Or if you have any chili must-haves that I need to try!