Is there such a thing as having too many options? You bet. While the kids often give their input as to what I make for them during the week, Sunday’s dinner is 100% their choice. But then what happens when you have three kids, each in the mood for something different? As much as I love them, making 3 separate dinners is completely out of the question.
Here, the chili can be as versatile as you want it to be! Ground beef, ground chicken or turkey work really well. Vegetarian? No problem, add soy “beef” crumbles… or skip the meat component completely! In this version, I’ve sauteed bite size pieces of kale and added corn and peas. Add beans and you’re all set!
IMPORTANT NOTE: If Cincinnati Chili is your most favorite food in the world and it doesn’t look like my recipe, Please don’t crucify me for bastardizing it! We can all get along 🙂
|Cincinnati Chili with Kale, Corn and Peas|
Cincinnati Chili with Kale, Corn and Peas
Makes 8 portions
2 Tablespoons olive oil
1 medium onion, finely diced
1 teaspoon garlic powder
1 teaspoon chili powder (add more if you prefer spiciness!)
1 cup frozen peas
1/2 cup frozen corn
Freshly ground black pepper
1. Heat oil in a heavy bottomed large pot on medium heat.
7. Add corn, peas and beans to pot and mix.
9. Season with salt and pepper to taste.
11. Divide pasta among bowls and top with chili and some shredded cheese.