Simple Allergy-Friendly Chili
Living in Los Angeles, we do not get much of a shot at cold weather or a winter season, so I jump at the times the weather dips below 75 degrees to turn on the stove and cook. Now that we’ve had a couple of cooler weeks, I cooked up a big pot of this delicious, allergy-friendly chili. This recipe is so great because it doesn’t take too much time to make, so I can easily make it when I get home after a busier day at work. The recipe produces a pretty large amount of chili, which my husband really appreciates too!
I enjoy eating this chili with cornbread or tortilla chips! I also top my chili off with Daiya Cheddar Style Shreds, which is allergy-friendly and delicious!