Chili is one of my favorite things about the cool weather. I can’t eat chili unless it is cool outsides. Otherwise, it just seems a bit much. I have so many fond memories of chili. I’d be coming back from school and the smell of nice warm chili to feed my cold little body permeated the air. It was monumental and the weather had to be crappy for us to get chili as soon as we go home. As we got older, it became a staple for whenever the weather gets cold. I always like to think of this as a Fall meal. I can’t lie, my brother took the prize for best chili once he started cooking his own. We unanimously agreed the torch was passed to him. He also doesn’t live with us so I learned to make it myself. I’ve made it with ground beef, ground turkey, and vegan crumbles.
One day, I decided I wanted chili but we didn’t have any ground meat or vegan crumbles (I’ve made Vegan Chili before, same as this just change the chicken out for Vegan Crumbles) We had plenty of chicken so I thawed some thighs and breast. I ended up boiling it with some cumin and a little bit of complete seasoning and water. Just until it came off the bone. I left it in bigger chunks because I figured since it was going to simmer for a little while, I might as well leave it as bigger chunks since it will continue to break down. Great idea!
I didn’t think the family would like the ad lib on the family favorite. I was so wrong! Truthfully, it survived the night and then didn’t survive the next day. Let me also add that the next day, it tasted soooooo much better.
One thing to note is that you can make this chili however you see fit. Want to use chicken? Great. Make it vegan? #tctastytravelsveganchili Want to use organic beans or the beans you have boil? Go right ahead! Want to use fresh corn? By all means. This is just what I happened to have on hand. It was still delicious and fresh!
Did you get to make it? Share your pictures with me below and #tctastytravels on IG.
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