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It always seems like there is not enough time in the day. Especially during the week when we all get a little busier than we wish we were. So this week I decided to do some prep ahead of time and make this chili to have on hand and make coming home after work a little easier. And let me tell you it worked out wonderfully!

 

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If you have some extra time on the weekend, whipping up a pot of soup or this chili can be incredibly helpful to have ready for the week. This recipe in particular is super easy to make and keeps well for whenever you’re ready to eat it.

 

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I really love this recipe and it makes for a great winter or summer chili. While I was making it I was contemplating whether or not a should call it a chili or a soup. Really there is not ground meat or tomatoes like a typical chili recipe so I didn’t want to call it something it wasn’t. Ultimately I decided on calling it a chili after I dressed it up with the extras (sour cream, avocado, tortilla chips, and cheese) and felt like that’s what really made it a chili over a soup.

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Whatever the name is, this recipe is a super delicious and made my life a whole lot less stressful when it was ready to go this week.

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