Chilly weather chili

I’ve heard from multiple men (read my husband and grandpa) that their biggest gripe with finding recipes on blogs is the long stories that come before the actual ingredients / directions. I personally love the extra context but to appease the divos of the world šŸ˜‰ I’m bringing you this recipe with barely any background about the cold day I whipped this chili up on.

All I will say is that, the hack in this recipe is a chili game changer. TRY IT!


Chilly weather chili

Ingredients:

  • 1 can pinto beans
  • 1 can black beans
  • 1 can kidney beans
  • 1 large can or 2 cans of fired roasted tomatoes
  • zucchini to chop
  • corn (as much as you like)
  • spices: cumin, garlic powder, and oregano
  • optional: avocado and green onion for garnish
  • optional: sweet potato as a base

Directions:

  • *HACK* Blend pinto beans and 1/2 of the fire roasted tomatoes (this will make your chili the perfect consistency)
  • Add your blended mixture with the rest of the fire roasted tomatoes (if you have some tomatoes around the house like I did, you can chop these up and add them too) in a large pot
  • Add strained and rinsed black beans and kidney beans + chopped zucchini and corn
  • Add spices (as much or as little as you like, I personally love cumin and garlic but went easier on the oregano), stir, and bring to a boil
  • Reduce heat and let simmer for at least 30 minutes

Mike doesn’t LOVE chili like I do, so I steam and mash sweet potatoes to use as a base. This makes it less of a “soup” consistency and more of a hearty meal.

I also serve with chopped green onion and some avocado on top to round it out. Enjoy!


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