I usually make Frito pie with leftover chili, but I was in the mood for it, so I made a small pot just for the occasion. I’m including my very basic quick chili recipe.

Super Quick Chili

Serves 2-4

1 tablespoon olive oil
1 medium onion, chopped
1 15oz can diced tomatos
1 15oz can black beans
1 tablespoon tomato paste
1/2 cup TVP
2 tablespoons mexican chili powder
1 teaspoon cumin
1/2 teaspoon tabasco sauce
1/2 teaspoon salt
pinch cayenne
pepper to taste

For frito pie:
Bag of Fritos
1/2 onion, chopped finely
cheddar “cheese” (optional) (I use FYH cheddar)

In a medium saucepan, lightly saute onions over medium-low heat. Add tomatoes and black beans, with liquid, and tomato paste. Add TVP and spices. Bring to a boil, then drop to a simmer. Let cook, stirring occasionally, until the mixture has thickened, about 45-60 minutes. This is a mild chili, so feel free to add more heat in the form of jalapenos, more chili powder, and/or tabasco.

To make Frito pie, serve chili in a bowl over handful of Fritos, topped with vegan cheese and onion.