The following images do NOT represent chili.

They are not even remotely close to being chili.

Except that it was a little chilly outside when these were taken.

Oh. And CHili starts the same as CHerrios.

Oh. And they both get gobbled up in this house.

And the dog begs for both of them.

Okay, so maybe the two aren’t so unrelated at all.

Cold weather is here and this meal will leave you cozy and full.

WE LOVE THIS CHILI ‘ROUND HERE (it’s a recipe I found at our yuppie Publix) and I’m so happy that it’s rolled back around.

INGREDIENTS

1 (24-oz) jar roasted red peppers, coarsely chopped
2 tablespoons canola oil
8 oz fresh pre-diced onions (1 1/2 cups)
2 tablespoons chili powder (add more if you’re a spicey foods fan)
1 1/4 lb ground meatloaf blend (beef/pork)
1 can reduced-sodium black beans (15-16 oz), drained
1 can chili beans with mild sauce (15-16 oz), undrained
1 can diced tomatoes with green chiles (10-14.5 oz), undrained
2 (8-oz) cans no-salt-added tomato sauce
1/3 cup chopped black olives
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 (8.5-oz) pouch pre-cooked basmati rice (We use the Uncle Ben’s pouches)

DIRECTIONS

1. Preheat large stock pot on medium 2-3 minutes. Chop peppers. Place oil in pan, then add peppers, onions, and chili powder; cook 2-3 minutes or until onions are tender.
2. Add meat; cook and stir 5-6 minutes, stirring to crumble meat, or until no pink remains.
3. Stir in remaining ingredients (except rice). Reduce heat to low and cover; simmer 15 minutes.
4. Microwave rice following package instructions. Spoon chili into serving bowls; top with rice and chili toppings. Serve. (Makes 8 servings.)

I’m telling you what’s the truth. It is YUMMY.

And now those unrelated chili cheerios images I promised.