Chili-Eddy



Grandma Eva would be proud. If there is one recipe that reminds me of my grandma, this is it. She made it with canned soup, milk and meat. My version is healthier and cruelty free. I do think Grandma would love it too. It was named by my boys because it is a cross between chili and spaghetti. Just thinking about this recipe puts a smile on my face because it reminds me of those I love!

Ingredients

1 onion
1 recipe cream of tomato soup (below)
2 cans kidney beans
2++ tablespoons chili powder
½ package spaghetti, spaghetti broken in half, or 1 package other pasta

Dice onion and saute. Cook pasta according to package directions. To sauteed onions, add soup, kidney beans, chili powder and pasta. Mix well and serve hot.

Cream of Tomato Soup

1 onion
1 kilo/3 lbs roma tomatoes (about 9-10 roma tomatoes)
3 garlic cloves
1 carrot
½ teaspoon cumin
1 teaspoon oregano
1 teaspoon salt or to taste
2 teaspoons pepper or to taste
1 can coconut milk

Dice onion and saute. Slice carrot and add to onions. Roughly chop tomatoes and add to onions. Crush garlic and add all seasoning. Add water to just come to the top of the tomato mixture. Cook for about 10-15 minute or until everything has melted down. Puree in a high power blender. You can use a hand blender, but it will not be as smooth. Return to the pot and add coconut milk. Taste and adjust seasoning.

If it is too liquidy, add some tapioca starch to get desired thickness. To do this, in a small bowl aaadd 1 tablespoon tapioca starch with a couple of tablespoons of soup and mix well. Then add slurry to the soup pot. Cook for about 5 minutes over medium heat to decide if you need more.

Great on it’s own, or added to Chili-eddy.

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