Even though we are still waiting for cold weather in Texas as of right now, that doesn’t mean we can’t get a jumpstart on comfort food for the fall. Fall season for me always consists of cozy, sweaters, pumpkin spice, beverages, and a nice bowl of hearty made chili.

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Vegan chili
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Now course I know there are all different types of ways to make a chili dish, but I just feel like mine is the best Texas style. In my opinion, what makes a good chili is a hearty meal that’s not too thin or too thick but it’s just right in the texture of the meal. Chili for me is very nostalgic every Saturday, my father has always made a bowl of chili in the fall season while we watch college football. If I’m being honest my dad actually makes chili all year around, but it only tastes better in my opinion when the weather is at its most appropriate temperature and that would be fall weather. I don’t care if you add beans, or if you’re a no-bean type of person when it comes to chili, either way, this chili recipe is not only a crowd-pleaser, but it'll knock your socks completely off. Grab some saltine crackers and enjoy this Texas-style chili recipe.

2 cans of low-sodium tomato sauce

1 of can kidney beans or no beans it's up to you

2 cans of chopped tomatoes

1 cup of water

1 tablespoon chili powder

1 tablespoon garlic powder

pinch of salt

1 packet of Sazon

1 tablespoon cumin

Place all the ingredients in a crockpot on medium for 3 hours and enjoy!

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