I adore versatile foods that can help stretch out the dollar! I don’t have a recipe to share with you, but this week I made chili. It was “use up everything in our freezer” chili. There were pre-cooked frozen beans that I did in a big batch cook, vegetable mixes, frozen from the garden spring onions that were given to me, vegetable quinoa and barley mixes, veggie burgers, and so on. If it needed used up, I threw it in the pot. I added a few cans of chopped tomatoes, as well as a frozen container of left over tomato sauce. I didn’t know if it was going to turn out, but I needed my freezer back in order.
Only it did turn out! It was fantastic, and even my bean-phobic 9 year old son loved the chili.
As I was packing it away, I wondered how we could use it all. The chili is great, but I only like it once in a while.
My kids love eating chili if they can use tortilla chips to eat it instead of a spoon or fork.
Chili can be used over rice or baked potatoes.
There’s always the “chili cheese dogs” (veggie dogs).
And from that, I think nacho’s or even chili smothered french fries.
But I figured none of those options will work with my kids for very long, if at all. So we’re going to stuff noodles with chili and vegan cheese, because who doesn’t love a stuffed noodle?
From one pot of chili, we can make several different meals.
And that is what I love about chili.