Willy Nilly Chili

I call this dish Willy Nilly Chili because you can throw in ingredients “willy nilly” without messing up the recipe. I’ve made this chili dozens of time and I don’t think I’ve made it the exact same way twice, but it always turns out great. I originally based this recipe off of one in a Betty Crocker cookbook and have slowly been modifying it.

Willy Nilly Chili (vegan):
1 bag of frozen corn (cooked in microwave slightly)
1 can black beans, rinsed
1 jar salsa of your choice
1 can diced tomatoes
chili powder to taste
cumin to taste
(also great with diced green bell peppers)

Cooking this dish is absurdly simple. Put everything in a large pot and cook uncovered on medium heat until the corn and beans are tender and everything is hot. Add cumin and chili powder to taste as you cook. This last time I made the chili, I added a dash of ground cinnamon on a whim, and it turned out very well; it gave the spicy dish a bit of sweetness and a very interesting combination of tastes.

The versatility of this chili is what I like most about it. It can be eaten plain,with tortilla chips, over pasta or rice, topped with cheese, and even as a burrito filler if you use a slotted spoon to drain the liquid. The recipe I used can be seen as a base, and you can add more spices, vegetables, noodles and whatever else you want to make this dish unique.

Enjoy your Willy Nilly Chili! (Try new ingredients and make it your own!)

For booze pairings, try it with a Corona or Dos Equis…or even a margarita!

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Categories: Beverage, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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