This is yet another recipe designed both for ease of prep and for an increased likelihood of leftovers (i.e., an even easier lack-of-prep).
This is good with some sort of toasted bread that has a substantial crust.
The ingredients vary broadly with whatever your preference happens to be in the chili/soup realm, where of course vegetarian and vegan options are straightforward.
Ingredients
- 1 or 2 cans (14 oz each) of prepared chili (whatever kind you like)
- 1 can (14.5 or 28 oz) diced tomatoes (regular, fire roasted, basil, whatever you prefer)
- 1 bag (8 oz - 2 C) of shredded cheese (“Mexican” style)
- 1 can (15.25 oz) of corn (whole corn kernels, drained)
- 1 can (6 oz) of tomato paste
- 8 oz of salsa (I suggest something with some thickness to it, and pick a spice level that fits your tastes.)
- Optional: ½ tsp (or more) of chili powder or taco seasoning
- a pour of cream (enough to help with the acidity, so you want something with substantial milkfat)
- ½ tsp of baking soda (to offset the acidity of the tomatoes and salsa)
Directions
- Stir everything together in a big ol’ pot and bring to a boil. (If you intend to sprinkle cheese on top later, then reserve some for that purpose.)
- Reduce heat to low-ish and let simmer for a couple of hours. (Careful not to burn the bottom.)
- If you want to have this with toasted bread, take care of that as the simmering time nears its end.
- Serve. (Optional: sprinkle cheese on top.)
- Divide any remainder into containers for the fridge.
Reheat leftovers as desired.