Sister Chili

9 Aug

Over the course of the last few weeks Devon and I have come to the conclusion that cooking by ourselves just isn’t as much fun as cooking together.

The worse part about cooking by yourself is the fact that there’s nobody to help you wash the dishes after. Lets be honest, washing the dishes sucks. Life would really be perfect if we could all just buy robots who would clean up the kitchen after us, right?

That’s why we decided to “cook together” half way across the world style by making the same meal for dinner this week! Although it’s 95 degrees and sunny in Pennsylvania, it’s about 50 degrees in Australia which is where the dinner inspiration came from…chili!

Chili is awesome.

Chili is easy.

Chili is delicious.

[Although we do realized that we cannot actually “eat” this meal together unless one of us wants chili for breakfast]

Sister Chili (Serves 2; huge McKain sized servings)

Ingredients:
1 can of Red Kidney beans, drained and rinsed
1 can of organic corn kernels (or fresh depending on the availability)
1 tsp. of chili powder
1/2 red onion, chopped.
1 can of diced tomatoes

Directions:
1. Throw ingredients in a crock pot or low for 4-6 hours OR combine all ingredients in a sauce pan and bring to a boil, reduce heat and simmer for 10-15.
2. Serve with avocado and tortilla chips for dippin’

Devon added some summer squash to her’s because she had a bunch leftover that she did not want to go to waste. She also forgot to pick up some red kidney beans, so she subbed white ones instead!

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Kayla followed the recipe posted above and topped her chili with leftover brown rice and avocado!

 

 

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Although we’d much rather be eating together, this is definitely the next best thing.

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One Response to “Sister Chili”

  1. www.organicwhitekidneybeanextract.com August 10, 2013 at 4:25 am #

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    I’d never understand. It kind of feels too complicated and extremely vast for me. I am taking a look ahead on your next post, I’ll attempt
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