This one's no different - cold weather inspires my desire for soup. Or in this case, chili. I love it because making a big pot of chili on Sunday means I can eat it throughout the week.
Normally, my approach to making chili is a little-of-this, little-of-that approach. This time, I wrote it down as I cooked.
This batch was very tasty! And made healthy with added veggies and lean ground beef.
Tri-Colored Pepper Chili
Ingredients:
2 medium yellow onions
1 tsp. vegetable oil
1 lb. 95% lean ground beef
1 15 oz. can black beans
1 15 oz. can kidney beans
1 15 oz. can pinto beans
1 15 oz. can Great Northern beans
1 15 oz. can diced, fire roasted tomatoes
1 28 oz. can diced tomatoes
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 15 oz. can tomato sauce
2 c. low-sodium beef or chicken broth
2 tbs. chili powder
1 tbs. smoked paprika
2 tbs. cumin
1 tbs. garlic powder
1 tbs. dark brown sugar
1/4 tsp. cayenne pepper
S & P, to taste
Non-fat sour cream for garnish
Directions:
1. On medium heat, heat oil in large non-stick skillet. Dice onions and add to skillet. Sautee onions until lightly browned. Transfer to bowl and set aside.
2. Return skillet to heat and add ground beef. Cook until browned. Remove from heat and drain from oil.
3. Transfer onions and beef to large pot.
4. Drain and rinse beans. Add beans and tomatoes to pot.
5. Cut peppers in half, remove seeds and stem. Dice peppers and add to pot.
6. Add remainder of ingredients (except for sour cream). Bring to slow boil. Reduce heat to simmer. Let cook for 2-3 hours.
7. Serve hot and garnish with sour cream dollop. Enjoy!
Ingredients:
2 medium yellow onions
1 tsp. vegetable oil
1 lb. 95% lean ground beef
1 15 oz. can black beans
1 15 oz. can kidney beans
1 15 oz. can pinto beans
1 15 oz. can Great Northern beans
1 15 oz. can diced, fire roasted tomatoes
1 28 oz. can diced tomatoes
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 15 oz. can tomato sauce
2 c. low-sodium beef or chicken broth
2 tbs. chili powder
1 tbs. smoked paprika
2 tbs. cumin
1 tbs. garlic powder
1 tbs. dark brown sugar
1/4 tsp. cayenne pepper
S & P, to taste
Non-fat sour cream for garnish
Directions:
1. On medium heat, heat oil in large non-stick skillet. Dice onions and add to skillet. Sautee onions until lightly browned. Transfer to bowl and set aside.
2. Return skillet to heat and add ground beef. Cook until browned. Remove from heat and drain from oil.
3. Transfer onions and beef to large pot.
4. Drain and rinse beans. Add beans and tomatoes to pot.
5. Cut peppers in half, remove seeds and stem. Dice peppers and add to pot.
6. Add remainder of ingredients (except for sour cream). Bring to slow boil. Reduce heat to simmer. Let cook for 2-3 hours.
7. Serve hot and garnish with sour cream dollop. Enjoy!
What a terrific recipe for a cold rainy day! I'm thinking this chili would work well in a slow cooker. (I am always pleased when I plan ahead on busy days.)Thanks for sharing!
ReplyDeleteWhat a delicious pot of chili! Based on the ingredients - it looks like a BIG pot! I bet it's great to freeze and take out when a cold spot hits....Nicely done! BTW - Honey Bunny said he really likes the look of your site - so do I!
ReplyDeleteDeb - You are right, it would also work in the slow cooker. Good idea!
ReplyDeleteAnn, It is a BIG pot of chili! We will be eating it all week! Knowing my husband, he will be eating it for lunch and dinner this week. :) Thanks to you and and Honey Bunny about my site. Makes me happy! :)
ReplyDelete