After a 30 degree 8am Saturday soccer game, we needed to warm up for lunch. Since it was me, Andy, Mya and her friend Riley, I wanted to keep it kid friendly and fast.
I always keep Trader Joe’s Pizza Sauce and Whole Wheat Middle Eastern Flatbread in the freezer just for an occasion such as this.
My chili came together pretty quickly because I used Soy Chorizo as the meat. Not much other seasoning is required with that. I started with my cast iron Dutch oven heating , added 2 tbsp. olive oil. I cooked up 1/2 of a diced large yellow onion, then added frozen mixed peppers. As soon as they soften I added the Chorizo. Next was drained and rinsed can of dark red kidney beans, and then a large can of diced tomatoes. I like it a little thicker so I also added 3 tbsp. of tomato past and a little water. Once it came to a slight boil, I turned down the heat, added some extra chili powder, a little cumin and let it cook covered about 20 minutes. When it’s done, serve it up with sour cream and cheese. I love crushed tortilla chips and avocado on mine.
While the chili was cooking I preheated the oven to 425. I put my 6” flat breads onto pizza pans that have holes in them. I think they make great crispy crust without the hassle of a stone. Once the oven was hot, I put the “crusts” in for a few minutes. I then take them out a sheet at a time, brush on a drizzle of olive oil, season with Italian seasoning, then add the sauce, and then the Dayia Italian Cheese, and a sprinkle of pizza seasoning. I then put it back in the oven until the cheese melts. I would normally add a ton of toppings, since the kids were starving, I served them plain with pizza seasoned air popped corn and chili on side.
The hungry girls devoured their pizza, had a little chili, and were onto dessert!