Pantry Simple Chili Dip and Nachos

 I saw a commercial for chips... and got in the mood for chips and dip. But I didn't feel like anything pre-done, and I didn't want to go out.

 This dish is simple. Level 2 in my scale of 1-10 for difficulty. What makes it a 2 is that it leaves room to play with ingredients heat levels, and requires temperature control so it doesn't stick to the pan. A good non stick (teflon or ceramic) will make your life easier.

 This can be used as a dip, on nachos, add some garbanzo flour (and 10 minutes to the cooking time) and it thickens for tacos, toss with rice or pasta... it is extremely versatile.


 Ingredients:   1 Tbsp Canola and Olive Oil blend
                        1 Tbsp Coconut Oil


                        1 cup diced frozen (or fresh) onions.
                        1 can no salt added diced tomatoes
                        1 can Chili with beans
                        
                        1/4 can Diet 7up
                        1/4 cup Coconut Rum


                        Cumin
                        Dried Parsley
                        Garlic Powder
                        Fresh Ground Salt and Pepper to taste
                        Hot Sauce of choice (I use 911 sauce)