I really get enthusiastic and over-the-top excited when I come across recipes that really work to make my life easier and simpler. Yes, they do exist and I have a special spot in my heart for them. These recipes have super particular criteria; they need to be easy to prepare, pretty healthy, my family has to like them, they have to feel like they’re ‘not health’ food and they need to be quick to get on the table. I call them my ‘back pocket - secret weapon’ recipes and when I find one that fits the bill, it ends up making a regular appearance on my table. This is one of those recipes.
I actually threw this together one night when I was on my own and had some leftover chili and rice in the fridge. I didn’t have enough chili for a regular serving and I wanted to get some extra vegetables in my meal. Rather than making a salad on the side like I regularly would, I decided to top my chili with some Tex Mex style ingredients and then toss it over the rice.
This is a perfect dish for a busy weeknight or a weekend lunch in a hurry. Now, when I make homemade chili, I always set a few cups aside to freeze so I have it on hand for another meal. I love the way this works with store bought chili too - one mason jar of chili is enough to feed 6 when served over any grain with all the toppings, making this a super economical meal. I also love to serve this over quinoa, brown rice or sprouted grains for a change with an extra healthy kick. You can load up on extra veggies too – I regularly add tomatoes, green peppers and corn if I have them on hand. The avocado here acts like a sauce, but you can definitely jazz it up with some salsa or sour cream too.
2 cups chili
3 cups grains
2 avocados, peeled and sliced
4 green onions
1/2 cup cilantro
1/2 cup grated cheddar