Chili for the lunch box
A lunch that warms the soul! This chili served in a thermos keeps all its heat, while the fresh and crispy toppings wait patiently for mealtime.
15 min
4
10 min
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Ingredients
- 4 cups of your favorite chilihttps://ici.radio-canada.ca/mordu/recettes/692/chili-rapide
- 2 cups shredded Tex-Mex cheese
- 2 cups Fritos style corn chips
- 2 ripe avocados
- ½ cup sour cream
- ¼ cup fresh cilantro
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Preparation
- Heat the chili and pour it into the thermos.
- Divide cheese, avocados and sour cream into separate containers.
- Place the chips in a dish or airtight bag and the cilantro in a small container.
For the adventurers
Notes and tips
Notes and tips
Double the chili recipe when making it and freeze individual servings.
Cut the avocados in the morning to prevent them from turning brown.
Keep chips crunchy by adding them just before serving.