Now that we have approached the cooler days with chilly nights, we are all searching for foods that will keep us warm, full, and satisfied. I believe a great bowl of homemade chili is one of the many foods that was created to do just that. Everyone has their favorite homemade recipe, or a favorite brand of soup that fits your craving. The recipe that I am sharing with you has been a favorite of mine since I was a teenager. My mom would make the chili and make Bisquick bread bowls. Geez!!! It was delicious. This recipe, in my opinion, is the best tasting chili that can be served in 30 minutes. My favorite way to eat chili is adding rice, vegan shredded cheese, and vegan sour cream. This recipe, along with many recipes, can be altered to fit any eating lifestyle. It’s as simple as changing the meat and dairy choices. I am one of those people who will add other ingredients to my dishes to achieve a better flavor. I also want to note that my favorite brand of Cajun seasoning is Tony Chachere’s Creole in the green canister, it is mild and you only need half a teaspoon. Yeah, I know it says Cajun, but the Creole seasoning tastes better to me than the Cajun. Of course, you choose what tastes better for you and your family. Oh! and adding more seasoning will make the chili more flavorful. Just add a sprinkle at a time to get the taste you desire. Just remember how much you add so you can document it for future use. I sure hope you enjoy this delicious chili as much as I do. Below I have the recipe to view before you choose to download the PDF.

30 MINUTE CAJUN CHILI

Ingredients

• 1 pound of ground meat or meat substitute
• 1 – 15oz can kidney beans or bean of choice, drained & rinsed
• 1 medium bell pepper, chopped
• 1 medium onion, chopped
• 1 – 15oz can diced tomatoes, do not drain
• 1 – 15oz can tomato sauce
• 1/2 tsp Cajun seasoning, increase if desired
• 1 – 8oz or 16oz container sour cream for topping (opt)

Directions:

1. Brown ground meat along with chopped onions and bell peppers, drain excess fat if using animal meat.
2. Put remaining ingredients in a medium Dutch oven or stock pot. Add meat mixture once browned and drained. Cook on med-high until a slow boil then reduce heat to med-low and simmer for 30 minutes.
3. Enjoy as is or add your favorite topping(s).

Feel free to download this recipe to add to your collection

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