Chili
Chili is a comforting meal, especially in the colder months. Plus, it reheats so well for leftovers.
This chili recipe combines ground beef and two types of beans for a delicious flavor.
Ingredients
- 1 Medium-Sized Yellow Onion
- 1 tablespoon of Extra-Virgin Olive Oil
- 2 Bell Peppers
- 3 teaspoons of Garlic Powder
- 2 teaspoons of Ground Cumin
- 2 teaspoons of Smoked Paprika
- 2 teaspoons of Chili Powder
- 1/4 teaspoon of Cinnamon
- 1/2 teaspoon of Sea Salt
- 2 cans (15oz) of Fire-Roasted Diced Tomatoes (Recommendation: Fire-Roasted Diced Tomatoes from Thrive Market)
- 1 can (15 oz) of Black Beans
- 1 can (15 oz) of Pinto Beans
Directions
- Dice the onion into small pieces.
- Dice the bell peppers into small pieces.
- In a large pot, heat up the olive oil for a minute and then add the diced onion.
- Sauté the onion for 5-7 minutes until translucent.
- Add the diced bell peppers and sauté for 4 minutes.
- Add all the spices and heat them up in the pot for 1 minute (maximum) while constantly stirring to make sure the spice don’t burn.
- Add the tomatoes and beans, stir to combine, and simmer on low heat for 20-30 minutes.
Tips
- Sauting the onions until they are soft and translucent is really important for building the flavor base.
- Feel free to use any combination of 2 cans of beans; I really like black beans and pinto beans in a chili.
- Topping the chili with hot sauce or sliced radishes tastes great.