Fall and winter almost demand a good pot of steaming and hearty chili to ward off the blustery seasonal days — or to celebrate your favorite team at a tailgate party.
And while I love to make chili with dry beans and simmer it for hours, sometimes you need dinner on the table in under 30 minutes. This recipe is a perfect fit without sacrificing the flavor that time can bring.
Filled with potassium, vitamin C, fiber, and protein, it’s a healthy addition to a regular seasonal menu.
1 lb lean ground beef
1 medium onion, chopped
4 garlic cloves, minced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 jalapeno pepper, seeded and minced
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly cracked black pepper (or to taste)
1 16-ounce can kidney beans, drained
1 16-ounce can black beans, drained
1 16-ounce can S&W Chili Beans, undrained
1 cup fresh or frozen corn
4 tomatoes, chopped and divided
1 8-ounce can tomato sauce
• Chopped Tomatoes
• Shredded Cheese
• Light Sour Cream
Brown ground beef, onion, garlic, and peppers in a dutch oven over medium heat, 6-8 minutes or until beef is cooked and vegetables are tender.
To the beef and vegetables, add chili powder, oregano, cumin, salt, and pepper. Continue cooking for another 1-2 minutes until spices are fragrant.
Add canned beans, corn, tomatoes, and tomato sauce. Cook for another 8-10 minutes or until the tomatoes are soft and the chili has thickened.
Serving idea: Skillet Corn Bread