This chili recipe might just be added to my weeknight quick-and-easy dinner rotation... and maybe it should make its way into yours, too. No chopping for those knife-averse, cooks in 20 minutes for those short on time, uses exclusively pantry staple ingredients for those too lazy to hit up the grocery store, makes enough leftovers for those, like me, who have been dropping too much cash at crappy sandwich joints by the office, and, finally, it tastes pretty good!
I made a couple small changes that worked pretty well: used 1 lb of ground turkey rather than chicken, black beans instead of pinto, and substituted a couple dashes of Worcestershire sauce where the recipe calls for soy sauce. Switch it up to your taste!
Served with some baked tortilla chips, cheddar, avocado, cilantro and sour cream.
I made a couple small changes that worked pretty well: used 1 lb of ground turkey rather than chicken, black beans instead of pinto, and substituted a couple dashes of Worcestershire sauce where the recipe calls for soy sauce. Switch it up to your taste!Served with some baked tortilla chips, cheddar, avocado, cilantro and sour cream.
