It's that time of year again. The time where it's just turned to spring, but still feels like winter. Thanks a lot, Punxsutawney Phil. I know you said it would be an early spring, but you forgot to let us know it would only last a WEEK before going back to winter.
To help get through this faux-spring that we're in, here's a simple chili recipe.
My original plan for this meal was to take 2 cans of chili (1 Amy's, 1 Trader Joe's, both gluten free) that I was sure we had in the pantry and just combine the 2. Genius, right? Amy's are always vegan and full of nice vegetables. But the Trader Joe's one has meat and no recognizable vegetables, perfect for Eric. By combining the 2 you get the best of both.
Turns out we only had the Amy's chili left. That definitely wasn't going to be enough for 2 full dinners, so I started poking around the refrigerator. You can pretty much add anything you want to this dish. You can keep it vegetarian and add mushrooms, carrots, tomato, and corn. You can spice it up a ton and add peppers, onion, chili peppers and hot sauce. Or you can take my approach and add turkey and veggies for a sweet and spicy chili. Not to toot my own horn too much, but it was fantastic.
Ingredients
1 can Amy's chili (they have lots of gluten free varieties, all are vegan too)
1 tbsp olive oil
1/3 - 1/2 lb ground chili
1/2 cup frozen corn kernels
1 diced tomato
1 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
salt + pepper
hot sauce, as needed
sliced avocado, grated cheddar cheese, sour cream, corn tortilla chips for garnish
Directions
Heat the olive oil in a medium sauce pan. Add turkey, stir to break it into little pieces. add the spices and continue stirring until almost fully cooked. add the tomato and frozen corn kernels, continue cooking for a few minutes. Add canned chili and stir until heated. Adjust spices and add hot sauce if needed.
Serve with cheddar cheese, sour cream, avocado and some tortilla chips.
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