I'm not usually one to make/eat chili, but I actually like this version...and I give the credit for that to the hash browns for providing a nice crispy texture. Seriously, who doesn't love hash browns?
I adapted this from a recipe by Rachael Ray, see it here. I went with the basic format but changed it up according to what I hand on hand. The result was a super easy and filling dinner that we all enjoyed - with some cornbread, of course!
Ingredients
1 can turkey chili
1 can dark red kidney beans, drained and rinsed
1 can Mexicorn (sweet corn with red and green bell peppers)
1 can petite diced tomatoes
1/2 tsp. taco seasoning
1/4 tsp. cumin
1/8 tsp. garlic powder
3 cups shredded hash browns (the frozen ones will work, or I used some dehydrated ones I had)
1 cup shredded cheddar cheese
*Since my baby would be eating this, I kept it pretty bland. If I were making it just for myself and Adam, I would have added some hot sauce or crushed red pepper to add some extra heat.
Directions
1. Preheat oven to 375 degrees. In a large saucepan, combine chili, beans, corn, and tomatoes. Add taco seasoning, cumin, and garlic powder. Heat over medium and simmer 10 minutes, stirring occasionally. Pour into a lightly greased 8x8 baking pan.
3. In a large bowl combine hash browns and cheese. Spread on top of chili. Bake for 30-35 minutes or until the cheese is melted and the hash browns are crispy.
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