In my never-ending quest to save time and money, I recently discovered a way to make the quickest chili. I realize it’s not genuine chili, but it tastes great and only takes a few minutes to prepare. Add meat or double the beans to make this a heartier one-pot dish.
Serve with tortilla chips, naan bread or crusty baguette. Top with sliced avocado, chopped onions and/or jalapeno, shredded cheese, sour cream or plain Greek yogurt.
1 Jar of your favorite Spaghetti Sauce
1 Can of Dark Red Kidney Beans (lower sodium, rinsed and drained)
Palm of Chili Powder
Palm of Cumin
Finely Chopped Garlic (about 1-2 cloves, or Garlic Powder)
Put all ingredients in a large pot together (except chili powder and cumin) and stir to combine. Add a splash of warm water to thin it out. Add the spices and heat until chili begins to bubble, add more warm water if the chili gets too thick. Turn off heat and cover for about 5-7 minutes. Stir before serving.
Helpful Tip: Got a busy week ahead? Prepare your meat on Sunday or Monday. Season lightly with salt & pepper and cook in the most basic fashion so the meat can easily be added to recipes throughout the week.