When it comes to easy, hearty meals, my go-to recipe is chili. On top of that, cooking chili in a slow cooker, crock-pot or instapot makes it a no brainer. Just check on it every once a while, give it a stir and you are good.
The great part about this recipe for me is that since I’m cooking for just me right now, this is a versatile recipe that can be eaten all week or frozen for another time. One of the hardest thing about cooking for one is that it takes time and you want to maximize your efforts. Making a big batch of chili isn’t hard and you can make enough for several meals in one shot.
Stop Eating Canned Chili
When making chili is this easy, why would you eat canned chili? OK, sure it is easy to grab a can off the shelf and reheat it, what is wrong with that? Well, for one, most of the chili you can find in the store contains TVP or textured vegetable protein. This is a fancy way to say that instead of meat, it has mechanically and chemically altered soybeans. Let us just say that TVP isn’t likely to be good for you. It is cheap though so chili manufacturers LOVE it.
You are a big kid, take a look at the info on it and decide if you want to trust the lowest cost product that manufacturers can find to replace the meat in your chili.