Quick, Delicious, Easy: Tex-Mex Corn Chip Chili

My dad makes the best chili I've ever had. He's pretty much known for it by our friends and family. Even our neighbors have gotten some. His recipe is loaded with kidney beans and a ridiculous amount of McCormick Chili Powder. But it's amazing. I found a recipe in Rachel Ray's magazine for this black bean chili that sounded a little different than what I'm used to. The Frito chips, cilantro, and pepper jack cheese sounded like a fun twist. I had to change a few things about the original recipe. But it was a very easy and super quick recipe to make. Dinner was ready in no time! It was very filling. 

 Tex-Mex Corn Chip Chili

 serves 3-4

2 T. EVOO (or water)

1/2 sweet onion, finely chopped (about 1 C.)

2 garlic cloves, finely chopped

1 T. chili powder (I use about 3 heeehee!)

1 t. ground cumin

2 15 oz. can black beans, rinsed* 

2 15 oz. can pinto beans, rinsed*

1 15 oz. can tomatoes with green chiles

salt & pepper

1/2 C. chopped fresh cilantro

12 oz. pepper jack cheese, shredded (I used vegan)

one bag (about 10 oz.) corn chips, such as Fritos

In a dutch oven, heat the olive oil or water over medium heat. If using water, you'll probably need to add more as needed. Add onion, garlic, chili powder and cumin. Cook about 5 minutes. Add the beans and tomatoes and bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt & pepper. 

*Rachel's recipe says to add the beans with their liquid. I, personally, like to rinse the beans and just add filtered water instead as needed. So feel free to do as Rachel does.

Stir in the cilantro, then top wit the cheese, cover and let stand until the cheese melts, 5-10 minutes. Place a handful of corn chips in each of the bowls. Top with chili and serve.

We enjoyed this recipe a lot. It honestly tasted more like a bean dip with all that cheese in it. Obviously I tweaked a few things from her original recipe. Since I omit the meat, I add more beans. I would make this recipe again because of the quickness and convenience of it. It would be a perfect recipe to throw together for company. Or even as a late night snack while watching a movie with some friends. It was very satisfying and loaded with protein. Oh, I served this with lime wedges and topped each bowl with more cilantro. You could also serve it with hot sauce, more cheese, avocado, crackers, ... be creative! 

Be blessed and enjoy your time in the kitchen. Sometimes I feel overwhelmed or stressed. I find I enjoy myself more when I take a minute to put on some music and have a glass of iced tea by my side to sip when I need a break. 

Chef Teebs