One of the things lost to Project Eat with Kindness was my favorite chili. Before anyone gets too excited, it was made from a mix (oh the shame). It was a mix that came in a little yellow envelope and contained beef bouillon so I couldn’t just drop the hamburger. It’s not gourmet, it’s not from scratch (I have another recipe for that), it’s just an easy chili for chili dogs or chili cheese fries or in a bowl with a grilled cheese on a cold evening. Wipe your tears away, I’ve recreated it. Close enough that I don’t miss it anyway.

Three Bean Chili Without the Mix

Awesome Yellow Pot is not required.

• 1 can each kidney beans, pinto beans, black beans – undrained
• 1 can of diced tomatoes (not the great big one)
• 2 t. chili powder (not chile powder – you’ll be sorry)
• 1 t. onion powder
• 1/2 t. each of cumin, salt and oregano
• 1/4 t. garlic powder

Throw it all in a pot and bring it to a boil. Then reduce the heat and simmer for 20-30 minutes. Nothing to it.

Enjoy with corn bread, sour cream, cheddar on top, on a veggie dog, or (my personal favorite) dump it over homemade fries* and add a little shredded cheddar.

Happy noms.

*Slice a potato into fry shapes, toss them in canola and garlic salt, spread on a cookie sheet and bake at 425 for about 22 minutes.