Hey yall! Happy Thursday!
Guess what? My brother is here for a visit! Yay! 🙂 He’s staying for a week and of course I want to make sure we have some fun and good eats while he is here. In preparation for his visit, I went to the store with chili in mind. Chili is delicious, versatile, easy to make, and can feed a handful of people without emptying your pockets.
I’ve made chili a number of times this year, tweaking the recipe a bit each time. Last time I made it, I experimented by using only half a pound of ground beef instead of my usual one, and added some zucchini (I’m loving zucchini this summer! Can you tell?). It was delicious! This time, for the first time, I excluded the meat and made it a vegetarian chili. This version was just as filling and tasty as you would expect chili to be, and both my boyfriend and brother loved it! Here is my recipe!
Kristyn’s Simple Chili (Makes 4-5 servings)
- 2 Zucchinis
- 1/2 Yellow onion
- 1 15oz can of organic black beans
- 1 15oz can of organic dark red kidney beans
- 1 28oz can of organic diced tomatoes
- 1 – 1 1/2 packet(s) of McCormick chili seasoning (I usually use “mild” but tried “original” this time)
- 2 tbsp Olive Oil
Rinse and cut zucchini into bite size pieces. Dice the onion.
Rinse and drain the beans. Set to the side.
Heat up olive oil in a medium sized pot over medium heat. Add zucchini and onion and saute for a few minutes, just enough to soften them a bit.
Add beans, can of diced tomatoes (un-drained), and seasoning to the pot. Combine all ingredients and allow chili to come to a boil. Cover, turn heat to low, and simmer, stirring periodically until heated through (about 10-15 minutes or so).
Once heated through and it’s cooked down to your liking, you’re ready to go!
Serve with your favorite toppings and enjoy!
Have a great weekend everyone!