There’s nothing like a good bowl of hearty chili on an a cold autumn day.
This was actually one of the very first recipes on my blog! It’s one of the recipes I’ve made over 20 times and can say that it’s pretty much perfection.
It’s creamy, flavorful and very comforting. It’s very customizable, easy to make, and you can make 6 servings for under $10. Check out this recipe for your next night in… which should be almost every night since we are in quarantine.
Substitutes & Tips:
I like to use canned beans because I usually have them in my pantry and lots of people prefer canned beans because of how convenient they are. You can feel free to use dry beans and cook them from scratch but just check and see how much time is needed for each type of bean and if you need to soak them overnight or not.
You may use any types of beans that you have laying around. I love using lentils in chili so if you ever get the chance to do it I highly recommend it!
Not a fan of spicy? Omit the jalapeño but make sure to keep the guajillo chili powder for flavor. Guajillo chili is not spicy at all but it does add lots of flavor here!
If you have a hard time finding fire roasted tomatoes you can substitute with regular diced tomatoes in a can.
Want to add more veggies? I’ve actually added diced celery and carrots before and it turned out delicious.
This recipe is also slow cooker friendly. Make sure to dissolve the tomato paste and mix everything together well. Add all ingredients (besides toppings) to slow cooker and cook for 5 hours on low or 3 hours on high.