We have just started back to school and our schedule is about to kick into high gear. My husband is an elementary school teacher who also runs an after school club and coaches basketball at my younger son’s middle school. My oldest plays varsity basketball and is thinking about golfing this year. Depending on games and practices, we often don’t get home until 8 or 9 pm (sometimes later). It’s easy to cave and get carry out on these nights and I completely understand but when you have months of games, eating out can be expensive and is usually not as healthy as eating at home.
So today I’m going to make a batch of red chile and I’m going to freeze it. I’m also going to make a pot of beans. These two staples are the basis of half a dozen quickie meals. I can whip up bean burritos, nachos, quesadillas or frito pie in about 5 minutes if I have red chile and beans. All of these meals are vegetarian, high fiber and taste amazing because of the chile.
Jump to the recipe page here: Red Chile Recipe
Now, about store bought red chile:
I have a major pet peeve with store bought red chile. Most brands extend the product by adding flour and it is my opinion that it detracts from the flavor. Many local restaurants are now making gluten free red chile but my argument is that it never should have had flour added to it in the first place. It is the most amazingly flavorful, vegan, fat free, gluten free blissful sauce on its own. All it needs is water to cook in and a few spices.