Talk about easy! This is like “cheater chili” because it has so few ingredients and doesn’t have to cook for very long. You can use real beef or vegetarian meat crumbles. (I like MorningStar Farms vegetarian meat substitute).
- 1lb (approx.) lean ground beef or vegetarian crumbles
- 2 tsp chili powder
- 1 16-oz fresh salsa (from the refrigerated section of the store)
- 1 15-oz can kidney beans
Brown the ground beef or vegetarian crumbles with 2 teaspoons of chili powder in a saucepan (I used my favorite, the Le Creuset dutch oven).
Stir in the 16-oz container of salsa (mild or medium; I chose mild) and the kidney beans with their liquid. Reduce heat to medium and simmer for 10 minutes.
Optional: mash some of the beans with a spatula to thicken the chili. Season with salt and pepper and serve with sour cream or Greek yogurt and shredded cheese.
Thanks to Peg for the recipe!