Monday, March 20, 2017

Three Bean Chili

O-ha. The power of Chili... I could eat this everyday.

Personal notes:

1. Go easy on the hot sauce, use half of the amount suggested. I used Sriracha and it was quite hot. I was lucky to have omitted the chili powder, it would have been too much at the end.

2. I don't own an immersion blender, so I roughly mashed the chili with a potato masher a couple of times, leaving some whole beans. Be aware that the more you mash, the thicker it will get (I like it thick, not "soup" style).

3. I sprinkled some nutritional yiest and parsley on top.

From Cadry's Kitchen

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