I love a good chili with cheese and corn chips!
This meatless chili offers protein and flavor and will keep you satisfied.
What you’ll need:
– 2 Tbsp oil (olive, avocado, vegetable)
– 1 medium yellow onion, chopped
– 1 1.25 oz packet of chili seasoning
– 2 15oz cans of diced tomatoes (fire roasted will give a more smoky flavor to your chili)
– 1 15 oz undrained can black beans
– 1 15 oz undrained can pinto beans (I like Bush’s chili pinto beans with mild chili sauce)
– 1 15 oz undrained can red kidney beans
– 1 15 oz undrained can cannellini beans (white kidney)
Optional – 1 15 oz undrained can corn (sweet or regular)
for serving:
– 1 bag Fritos Corn Chips (I use the classic, but you can use scoops or any kind you like!)
– Shredded Mexican Blend cheese for topping
– green onions
– sour cream
Steps:
To begin, heat your oil on stove top in a large pot over medium heat. Add chopped onion and cook until soft and translucent (about 4-5 minutes). Add chili seasoning packet and cook 1 more minute.
Dump all cans into pot (including liquids!!) and cover. Simmer for 15-20 minutes.
For a more soupy chili, carefully blend 1-2 cups of your chili in a food processor or blender (make sure to allow for the blender to vent. Blending hot liquids can cause explosions if unable to vent the air. If using a food processor, leave the feed tube open). Once blended, add the mixture back into the pot of chili and stir until mixed.
Serve in a bowl over a handful of corn chips. Top with Mexican style shredded cheese, green onions to taste and/or sour cream. Enjoy!
Easy One-Pot Homemade Chili + Frito Pie
Ingredients
- 2 Tbsp Oil olive, avocado, vegetable
- 1 Yellow onion chopped
- 1 1.25 oz packet Chili seasoning
- 2 15oz cans Diced tomatoes fire roasted will give a more smoky flavor to your chili
- 1 15oz can UNDRAINED – black beans
- 1 15oz can UNDRAINED – pinto beans I like Bush’s chili pinto beans with mild chili sauce
- 1 15oz can UNDRAINED – red kidney beans
- 1 15oz can UNDRAINED – cannellini beans white kidney
- 1 15oz can UNDRAINED – corn sweet or regular (optional)
For Serving
- 1 bag Fritos Corn Chips I use the classic, but you can use scoops or any kind you like!
- Shredded Mexican Blend cheese for topping
- green onions
- sour cream
Instructions
- To begin, heat your oil on stove top in a large pot over medium heat. Add chopped onion and cook until soft and translucent (about 4-5 minutes). Add chili seasoning packet and cook 1 more minute.
- Dump all cans into pot (including liquids!!) and cover. Simmer for 15-20 minutes.
- For a more soupy chili, carefully blend 1-2 cups of your chili in a food processor or blender (make sure to allow for the blender to vent. Blending hot liquids can cause explosions if unable to vent the air. If using a food processor, leave the feed tube open). Once blended, add the mixture back into the pot of chili and stir until mixed.
- Serve in a bowl over a handful of corn chips. Top with Mexican style shredded cheese, green onions to taste and/or sour cream. Enjoy!
