Favorite Chili Recipe

Happy Saturday Friends!

It’s been raining here in South Florida non stop. I happen to love rainy days because they make me think of staying inside, reading or watching a Hallmark movie and pretty much all things cozy!

Nothing to me says rainy day food quite like a bowl of chili. I have a trusty recipe I made up a couple years ago and it’s my go-to on days like these. We like to pair our chili with tortilla chips or my personal favorite, cornbread (all the heart-eyes!)

Now onto the recipe! It’s so simple you guys. And one thing I really like about it is that it tastes great meatless (frugal friendly!) or you can add some shredded chicken (I use this recipe) or ground beef if you have it.

This is enough for a family of 4-5 but you can always double and triple for more guests.

Ingredients:

2- 15 oz cans Tomato Sauce

2- 15 oz cans Great Northern Beans

1- 13.5 oz can Coconut Milk (we use Trader Joes reduced fat)

1- 10 oz can Rotel Diced Tomatoes and Green Chilis (we use mild but feel free to go traditional if you like the added spice!)

1 TSP Onion Powder*

1 TSP Garlic Powder*

1.5 TBSP Chili Powder*

Salt and Pepper to taste

*A note on spices: While cooking, I pretty much eyeball everything. But I wanted to give you guys an idea of measurements since this is a recipe after all, lol! So these are modest measurements to give you a frame of reference but they can definitely be added to so that it tastes exactly to how you and your family like it!

 

Directions:

Pour contents of Rotel can into blender. Blend until pureed. (We add half this amount to the chili and save the other half for another meal) I find that blending this makes the chili more kid friendly.

Drain and rinse beans and then add all ingredients including green chili puree (again use as much as you would like, we use half the can) and spices to a large pot. Cook on stove on low-medium heat for about 15-30 minutes to let the flavors blend together.

It’s that easy! Thanks for reading and I hope you enjoy!

Xo,

Chrissy