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Easy Homemade Chili

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Let me start by saying while I know I’ve fooled you into thinking I love to cook with all of my food Instagrams, cooking dinner totally stresses me out. I never give myself enough prep time and feel like my brain scrambles at the thought of preparing it. As the evening approaches, not even Pinterest can help me—all ideas seem bad, and nothing can meet the impossible set of standards I’ve set, which dictate that dinner must be: meat-free, dairy-free, inexpensive, easy to make, healthy, tasty to me, and tasty to Brian. I’m crazy, obviously.

That being said, one recipe that somehow fits the bill is this easy homemade chili recipe, which Brian and I sort of made up one Sunday after church, using the meat-based recipe on the back of the Tabasco chili starter jar as a loose guide. I think my days of eating canned chili are officially behind me…

Easy Homemade Chili
Serves 4

1 jar Tabasco Homestyle Chili Starter
1 cup water
1 yellow onion, roughly chopped
1 heirloom tomato, roughly chopped
1 can chili beans or black beans, drained
2 Field Roast Smoked Apple Sage sausages, cut into bite-sized pieces (where to buy)
Optional: corn chips for dipping, corn bread for crumbling on top and/or shredded cheese

Start by heating up some oil in a pan and adding chopped onions. While they’re cooking, add the chili starter, beans, tomatoes and water to a pot and heat. Once the onions are translucent and slightly browned, add them to the chili pot, then put the sausages into the pan you used for the onions. Cook the sausages until they’re crisped a bit on the outside. When they’re done, add them to the chili pot and stir it all together.

How do you feel about making dinner?

1 Comment

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    Interview with Natalie Borton! - Pretty Hungry
    July 1, 2015 at 11:39 am

    […] dish combines the two! Sweet Potato Shepherd’s Pie is an all-time favorite for me, followed by homemade veggie chili, which Brian really loves. On lazy nights, I love what I call a “picnic meal,” which is usually […]

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