Sometimes I really can’t understand how I ever lived all year round in Ohio. Don’t get me wrong, I’m not hating on my hometown. I was born and raised in Columbus and it always will be home. I love it for that reason alone, and love going back to visit. But man, it gets coldddddd.
When temperatures drop below 65 degrees here in Charleston, I am freezing. Not even kidding. Like, fuzzy socks and sweatshirt on (hood UP), freezing. I look forward to this time of year for countless reasons (pumpkin-flavored everything, sweaters, boots, football, cool morning runs, etc…), but it takes some time to adjust.
1 tablespoon olive oil
1 cup tomato sauce
1 can red kidney beans
1 cup water
1 packet chili seasoning mix
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2. Add onion and pepper to the pan. Cook until vegetables become tender, about 5 more minutes.
3. Pour tomato sauce, entire can of beans (liquid included), water, and seasonings into the pan. Bring to a sizzle, stirring occasionally, and cook about 5-8 minutes.
4. Remove from heat and serve immediately.
Store leftovers in the fridge for up to a week.