Chili is something I hated growing up, probably because my mom made it way too spicy for child me and like other 90’s kids we didn’t get a choice or say in what we ate and it was eat it or go without. 

As an adult, I love chili. I love how customizable it is and I’m happy to make it not spicy for the kids and then add the amount of spice I want to mine. It adds no extra work for me. 

Anyways enough about my childhood, let’s get into the chili recipe!

Again this is super easy and customizable. I use boxed mix of spices because that’s just easier, maybe one day I’ll go the cheaper route and figure out my own chili spices recipe, but as Ina Garten says, “store bought it just fine.”

Ingredients:

-one yellow onion

-one package of Impossible ground

-1/2 a can of kidney beans

-1/2 a can of black beans

-1 can of diced tomatoes

-1/2 a can of tomato sauce 

-one package of Carroll Shelby’s Texas Chili Kit

-water depending on how liquidy you like your chili

-your choice of oil

-whatever toppings you like

Sauté your onions in the oil until translucent. 

Add in your Impossible ground (which is totally optional! You could choose to just do a bean and veggie chili which is absolutely doable and delish!) and brown it. 

Once brown add on the kidney beans and black beans. 

Add in the can of diced tomatoes and half a can of tomato sauce. Simmer and add in the seasoning mix. I don’t at the entire mix for this size recipe, it will be overpowering and I do like to taste my food vs just having it called in seasonings, but you do you! If you LOVE a lot of seasonings, add it all. This amount of god just doesn’t call for it, but do it to your taste!

Let it simmer for a few minutes to get everything well flavored and then serve. Add whatever toppings you like. We added violife and fresh bread. 

What are your fave toppings???