OK, please don’t laugh out loud when I tell you I was in the mood for chili when the Southern California temps dipped into the low 60’s! Since I was born and raised in upstate New York you think I would be used to below zero temperatures and mounds of snow. Needless to say, I prefer palms to pines and sand to snow.
My husband cannot handle spices very well so this recipe is a mild version of chili but if you like a bit more heat, increase the chili powder from 1 tsp. to 1 Tbl. Also, this calls for 2 cups of water to make the chili more soup-like but if you prefer it super thick, decrease it to 1 cup.
The yummy summer tomato season is coming to a close for most of the country so try and enjoy every plump sensation in the next few weeks!
This salad is hearty enough to make a complete meal but can also accompany a soup. No need to serve with a roll, the bread is already in the salad.
I like to let the tomato/avocado mixture sit at room temperature for about 15 minutes and then toss in the croutons just before serving.
There are so many wonderful flavors in this dish that your mouth will be dancing with delight!
Make sure to drain the Soy Chorizo completely otherwise your tostadas will be mushy…which is not a good thing.