This year I also planned to do a few Wordless Wednesday posts again (that fell to the wayside a year ago) and go back to monthly updates which focus on books, movies, camping and life. Here is one post, it simply wraps up a month. So we will see how well I adhere to a schedule in 2019.
On to the chili with all the delicious fresh toppings I had on hand. This is a Taco Chili that was inspired from Everyday Dorie: The Way I Cook. Lucky me, I won a copy from The Book Club Cookbook. Thank you!
I modified the recipe to suit our taste and also for what was on hand in the fridge. This can be made vegetarian by substituting tofu for the beef. Or of you'd rather use chicken, go for it! I was actually planing on chicken but we had ground beef so - a true Taco Chili it is.
modified from Everyday Dorie
1 large onion, chopped
1 red bell pepper, chopped
2 cans of Rotel tomatoes with chilies
1 1/2 cans black beans
roughly 1 pound ground beef (or use ground chicken or tofu)
1 cup broth (I used vegetable) and add more to adjust for the amount of liquid you like
as much chili power as you like
1 package Taco seasoning mix
shredded cheddar cheese
chopped fresh tomatoes
I sauteed the onion and bell peppers. Then I added the beef and drained after it cooked. Tip in the canned tomatoes and black beans, add the chili powder and taco seasoning mix. Stir gently.
Now add broth, as much as you like per your taste.
When it's done you may top with tortilla chips (alas, we didn't have any), chopped tomato, avocado, shredded cheese and sour cream. It's hearty and warms you up.
Deb in Hawaii for Souper Sunday. (check out her Carrot Coconut Soup)
Beth Fish Reads Weekend Cooking Series
Heather's 2019 Foodies Read for January