Sharing a yummy meal for those random spring nights that feel a bit more like winter 🙂
I’m not sure how the weather’s been where you are (let me know in the comments!) but in Texas, we’ve been dealing with a pretty crazy storm. Flash flood warnings, thunder, and lightening have been filling our days. When weather like this hits, I start craving comfort foods. Something warm, filling, and topped with copious amounts of cheese 🙂
A few weeks ago, I decided to make up a new chili recipe. I’ve made chili (successfully) before but wanted to add a little more nutritional value without also adding additional prep work. Using frozen and pre-chopped veggies, this recipe makes a complete dinner.
I used my slow cooker to up the easy factor but you could just as easily use a regular pot. If you do, be sure to combine all ingredients and simmer for at least an hour to meld all the flavors.
As you mau know, I don’t do a whole lot of measuring when I’m cooking, so the seasoning amounts are total approximations in this chili recipe.
Be sure to taste as you go, adjusting salt, pepper, and chili powder to your preferences. Try it out, and let me know how it goes!
Bonus! The chili becomes even better the next day, so it’s the perfect recipe for leftovers.
What’s your favorite slow cooker recipe?