Chilimanjaro is a dormant volcano of molten chili goodness stacked with layers of your favorite toppings, ready to be your perfect on-the-go lunch. It pretty much needed to be named after everyone’s favorite old volcano in Tanzania, Kilimanjaro, right?
When we make chili, we like to make a lot. It always comes together in a huge crock pot or in a giant stock pot over the stove. Plenty for now, plenty for later. We also like our chili to be wicked simple and straightforward. That’s why some of our crowd-favorite chilis are one pot, ‘set it and forget it’ kind of recipes.
This is less of a recipe and more of a use-up-what-you’ve-got method. You can make your own components or buy them pre-packaged. We almost always endorse making things yourself, but realize that not everyone has the time or energy for that. This method gives options for both!
Step one: Check out your fridge situation. What do you have to draw from there? Brown rice, quinoa, millet? That’s your bottom layer. Get out a mason jar and start piling up the goodies.
Step four: Onions. We like using red and green, but that’s up to you.
Either heat it and eat it right now, or take it with you for reheating later. Chilimanjaro is a great way to get the most mileage out of your chili: it’s wicked simple, wicked fast, and makes for a filling, hearty meal on the go.
If you still have leftover chili, may we suggest making these loaded baked potatoes?!
Photo credit: Appleseed Cuisine