by Kelley Lindberg
It’s perfect chili weather. At least it is here in Utah,
where it’s cold and crisp, and the snow sparkles like diamonds in the sunlight.
If you’re somewhere tropical right now, I don’t want to hear from you.
Anyway, if, like me, you’re in the mood for some chili this
week, maybe you can try some of these recipes I’ve found.
"Easy Chicken Chili with White Beans," from Campbell’s
Kitchen. This one whips up fast with mostly canned
ingredients you might even have hiding in your panty already. Perfect for
"Thick & Hearty Two-Bean Chili."
Another super-fast recipe from Campbell’s Kitchen, this one uses ground beef, Pace
Picante sauce (but any salsa will do), and canned beans and tomatoes.
"Authentic Texas Crockpot Chili."
This recipe claims to be authentic Texan, but it has pinto beans in it. As an
authentic Texan myself, I know that only non-Texans put beans in their chili.
Whatever. It still looks yummy, either way.
"A Fantastic No Bean Chili Recipe."
Now this looks more like an authentic Texas chili recipe – beef chuck, spices,
and tomatoes. Plain ol’ goodness.
"Super Easy Vegetarian Chili."
And if you like your chili without any meat at all, try this recipe for
vegetarian chili that features black or pinto beans, kidney beans, and diced
tomatoes, in addition to all the spices that make chili…well, chili!
Remember, even though cheese and sour cream are common
toppings for chili, you don’t need ‘em. Try crushed tortilla chips, chopped
olives, or sliced green onions for a pop of color. Serve your chili with safe
cornbread, rolls, or tortillas, or you can spoon it over a bed of hot rice or
plain grits. (And if you miss grated cheese and sour cream, you can always use Daiya’s
dairy-free shredded cheese and Tofutti’s soy-based sour cream.)
So cozy up with a bowl of chili tonight, and stay warm!