Tonight I made Nava’s A Big Pot of Really Good Chili (cut in half), served over brown rice. Actually, I halved everything except the spices (woops!), but it tastes delicious 😀 A little spicy. I like serving chili over brown rice to add a bit more heft. Plus it’s healthier and more filling than chips or bread. I added the suggested corn toward the end, and topped with tomatoes and cilantro – yummm!
When I’ve made chili before, I’ve used dried beans soaked overnight, and it takes several hours to cook. This is a great chili for weeknights. It uses canned beans, which cook much more quickly, and it’s very tasty! I bet it would also be great with a pinch of cayenne, or topped with chopped green onions. Let me know what you think if you give it a try