If you’ve been around here for a while, you know how much I love chili. The second the weather starts getting colder, it’s the first thing I want to make! Now, in my house growing up, we always ate chili with rice. Anyone else?? It’s the best. This recipe can be served over a bed of rice, but is just as delicious on its own, with cornbread, or a handful of tortilla chips! Delish. Can’t wait for you to get your hands on this one NOTE: you can omit the ground beef for a vegan friendly version.
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Ingredients (4-6 servings):
1 lb ground beef (omit for vegan version)
1 yellow onion, diced
3-4 cloves garlic, minced
1/2 Tbsp salt
1 tsp pepper
2 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp cumin
1 tsp paprika
1/2-1 tsp chili flakes
1 Tbsp tomato paste
1/4 C beef broth (sub veggie broth or water for vegan version)
2 15oz cans black beans, drained and rinsed (use 3 cans for vegan version)
1 15oz can diced tomatoes (with all the juices)
2 4oz cans chopped green chilies (with all the juices)
Toppings: shredded cheese, jalapeños, sour cream, red onion, hot sauce, white rice, tortilla chips, corn chips, etc
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Directions:
Heat a large pot over medium heat. Add ground beef and cook until fully browned. Remove from pot. Add diced onion and cook for 3-4 min. Add minced garlic. Cook 2-3 min. Add tomato paste and stir for 1-2 min until fully combined. Add cooked beef and spices. Stir and cook for 2-3 min. Add beef broth, stir. Add tomatoes, chilies and beans. Stir, reduce heat to medium low and let simmer for 20 minutes. Remove lid, and mash the chili using a potato masher for 2 minutes. Stir, replace lid and let simmer for another 20 minutes. Stir and serve immediately!
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