Quick and Easy Chili
Paleo * Gluten free *
Have I mentioned winter is my favorite season? True…but, even I am getting a little tired of 20 degrees with a windchill of 7. It occurs to me I can’t be the only one feeling this way, so…Chili for the chilly weather. This one is filling and satisfying, easy to make, only cooks 15 minutes, and freezes well so if you want to make a double batch just to have some on hand go right ahead.
I loved this chili just as it is – I didn’t top it with anything although I do give suggestions for toppings in the recipe. I have found that dairy-free sour cream is okay on chili or other strongly flavored dishes, so if you yearn for the creaminess, that’s not a bad option. And, if you are interested, I do occasionally use Daiya pepperjack or cheddar shreds for that cheesy taste.
For those of you who can’t imagine chili without beans, feel free to thrown in a cup of cooked beans when you add the salsa – you may want to add just a few tablespoons of water with them.