We’ve agreed as a family to never speak of this again.
(Okay, that’s not true. Thomas, bless him, said it was good and even packed the leftovers for his lunch. The kids and I all thought it was awful.)
We didn’t find this to be very chili-like. It was basically vegetable soup with a little chicken. Which was fine – it was good veggie soup! – but not what I was going for. It was super easy, though, if you’re in the mood for a veggie-heavy soup. I’m sure the salsa you choose can alter the flavor, too. (Mine was a generic chunky salsa.)
Very simple and delicious, but it tasted simple, if you understand what I mean. I like meals that end up seeming like more than the sum of their parts, but this didn’t. It was good! I’ll make it again! It just tasted like something you’d make in cooking 101.
Erica stole the words right out of Thomas’ mouth on this one: “I worked all day and came home to a bowl of raw cucumbers, but I forgive you.” Just change ‘cucumbers’ to ‘yellow squash and zucchini’ and there you go. It was very good, actually, and, to be fair, never promised to be a main dish, but it was kind of a pain in the butt to make and if you think I was making something else to go with it you’re overestimating how much work I wanted to put into dinner. I did add diced ham to the final product, but apparently that still didn’t get it over the more-than-a-side-dish hurtle.
If you’re looking for a somewhat labor intensive, yet yummy pasta salad for your next cookout, though, this is the recipe for you.