Happy Labor Day! I hope your day is filled with lots of fun activities and relaxation! I'm sharing my favorite chili recipe today and I'll be back tomorrow with a recap of our holiday weekend!
Growing up, I was (and still kind of am) a picky eater. However, always I loved most vegetables and even liked bizarre ones such as kohlrabi. I'm also particular about how foods are made -- for example, I always loved the chili that my mom made for us but I never liked any other chili recipes.
It is because of this that I've still been making my mom's chili recipe for years and recently tweaked it this past year in order for it to be vegetarian-friendly. If you're not a vegetarian, simply omit the black beans and add in one package of ground turkey or chicken that you've browned in a skillet beforehand.
This is such an easy meal because you literally just dump the ingredients into a pot, give it a few stirs, and let it cook.
- 1 large yellow onion, chopped
- 1 TBSP coconut oil
- 1.5 TBSP chili powder
- 1 can red beans in chili sauce
- 1 can dark red kidney beans, drained
- 1 can black beans, drained
- 1.5 cups of Archer Farms Restaurant Style Salsa (I love this one because it's finely blended)
- 1 can of condensed tomato soup
In a large stock pot, cook chopped onions in coconut oil on high heat until soft and translucent. Next add tomato soup, all of the beans, salsa, and chili powder -- stir occasionally and simmer over low heat for 30 minutes or until heated through.
Serve with sour cream, shredded cheddar cheese, and tortilla chips. Enjoy!
Are you a picky eater?
Do you like chili?