Baked. Chili. It’s a game-changer. Like pasta, chili is traditionally a stovetop supper. Bake it in the oven and you’ve got a completely different dish, even more delicious than the original.
On game day, serve with Food Should Taste Good tortilla chips for a hearty, crowd-pleasing dip. This bake means business, and these chips are sturdy enough to get the job done.
Here’s how I make it my own:
- Quick Chicken: Shave off even more prep time by using two cups of shredded rotisserie chicken from the deli in place of the ground turkey. Enjoy it as a hearty dip (and add a little crunch) with Food Should Taste Good Multigrain tortilla chips.
- Southwestern Flair: Swap the standard red salsa for salsa verde (tomatillo salsa). Instead of cannellini beans and cheddar, try chickpeas and mozzarella. If you’re making it as a dip, serve with FSTG Jalapeño with Cheddar tortilla chips.
- Extra Toppings: A little guacamole and extra cheese never hurt anyone. Instead of sour cream, try a dollop Greek yogurt mixed with taco seasoning. Dip with FSTG Blue Corn tortilla chips.