We’ve had the Whistle Stop Chili at the market for a few years now. A while back I brought a box home to try, but never got around to it. While searching the kitchen cabinet, I found the box and finally decided to give it a go. When I told my husband I was making chili at 5 o’clock, he instantly got a look on his face. He also told me it was impossible to make good chili in such a short amount of time. Little did he know, I had the Whistle Stop Chili starter.
This dish dates back to the 1880s as a “poor people’s food” and it all started in San Antonio, TX. It was said the dish had as much pepper as chunks of meat. Interestingly enough, chili is mostly served as an appetizer or side dish in today’s restaurants.
I followed the recipe on the back and cut it by half for the amount of meat I had. I don’t like red kidney beans, so I used Cannellini beans instead. Cannellini beans are white kidney beans and I find them to be a bit creamier than their red kidney bean relative. They are great in soups, stews and even in salads. If you’ve never tried them, click here for 12 different ways to cook Cannellini beans.
We had some roasted butternut squash leftovers, so I added it to our bowls and topped with cheddar cheese. For the girls, I mashed the butternut squash in their bowls first, then added the chili. They didn’t even notice! They enjoyed eating their meal and even asked for seconds. Enjoy!
Do you sneak veggies in your children’s plates?
How do you make your chili?
Do you have a favorite bean?
