I LOVE chili! My Dad used the make the absolute best chili when I was growing up. I could eat bowls and bowls of that stuff. Unfortunately, my husband is not a chili fan: as in he really, really doesn’t like chili. So, we don’t have it all that often: until now that is!
Now that I’m using THRIVE, I can make just enough chili for me and not waste any ingredients! LOVE IT! I made up a small pot of this for lunch today, and once again, Lindsey did not disappoint! I didn’t put it in a crockpot (although I LOVE that idea for dinner). I simply put about 1/4 of the ingredients in a pot and let it simmer for about 30 minutes.
Lindsey here from Why Just Eat? to share another recipe! This is my go-to meal on a cold winter day. I love coming home to a house that smells like a gourmet restaurant when snow is falling outside and everyone is cold. This thick chili is very warming and comforting. Feel free to “amp up” the seasonings to match your family’s tastes – our little girl is sensitive to spicy foods so I tend to make the overall chili mild in flavor, then my husband and I spike our bowls with more chili powder
What you need:
- 1c Freeze Dried Ground Beef or Beef TVP
- 1/2 c Instant Black Beans
- 1/2 c Instant Pinto Beans
- 1/4 c Dehydrated Red & Green Bell Peppers
- 2 T Tomato Powder
- 2 T Freeze Dried Onions
- 2 c Freeze Dried Tomato Dices
- 1 Envelope Chili Seasonings (or 1/2t garlic powder, 1/2t chili powder, 1/2t salt and 1t cumin)
- 4c Water
What to do:
- Combine all ingredients in your crock pot.
- Add water, cover, turn on to low.
- Cook for 6-8 hours and serve piping hot.
- Garnish with a bit of cheddar cheese.
Notes
Ingredients can be purchased through the links in the ingredient list.
