This recipe is from Thug Kitchen’s 101 cookbook. Skillet Beer Chili Mac.
Does anyone else feel the need to whip up a batch of chili on Sunday? I mainly feel the need during football season. It’s one of the one pot meals you can make and let simmer on the stovetop all day long. My family comes and grabs a bowl whenever the need strikes them. Because it’s vegan and gluten free (remember to use GF beer) everyone in my family can eat it. My daughters and husband always eat chili, regardless of the pasta, with tortilla chips for an extra crunchy texture.
This chili is packed with healthy fiber and protein to keep you filled up for hours. Plus, today’s real feel temp was 1 degree when we ran and this chili was exactly what we needed to warm our bones on this chili winter day. Leftovers can be stored in the fridge all week and just get better with time. This would also be a perfect option for Meatless Monday – which coincidentally will be our dinner tonight too!
— Knead to Cook