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Quick easy chili is such a classic for me…and here is the recipe I grew up with. I’m now sharing it with you!
There is nothing I love more than meals that are quick to fix, but that also tastes good and is satisfying. This is one of those great, easy, stovetop skillet meals. My mom used to make this quite often when I was growing up.
This recipe is perfect for the cooler months. If you are feeling chilly, this great chili will warm you up fast! It is also wonderful paired with some gluten-free cornbread or banana bread. If you don’t like the spicy touch to this one, just leave out the cayenne pepper. You can make it as spicy as you want. I usually try to keep some soaked and cooked pinto beans in the freezer to make recipes like this even easier.
This recipe is both gluten and grain-free.