The wonderfully comforting chili recipe will warm the soul on these cold winter nights (or days for that matter as chili makes great leftovers).
TOTAL TIME: 60 min (PREP: 15 min + COOK: 45 min)
SERVINGS: 4-6
GATHER THESE INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 bell pepper (any color), chopped
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2-3 tablespoons chili powder (start with 2 tbls and taste; add to taste throughout cooking)
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt (add more to taste right before serving)
- ¼ black pepper
- 2 (15-ounce) cans pinto beans, including juices
- 1 (15-ounce) diced tomatoes, including juices
- 1 lbs lean ground beef or turkey
- Optional garnishes: chopped green onions, sour cream, shredded cheese
WHAT TO DO
- Brown ground beef or turkey in a large, heavy bottom pot. If using beef, drain off excess fat.
- Over medium heat, add olive oil (optional for beef and suggested for turkey meat).
- Add bell pepper, onion, celery and garlic. Cook 5-8 minutes until veggies are sweat down and start to become translucent.
- Add chili powder, oregano, cumin, salt and pepper to veggie and meat mixture. Heat 1-2 minutes to bring out the aromas of the spices. Add additional chili powder and salt to taste.
- Add pinto beans and diced tomatoes; cover pot. Reduce heat to low and simmer for 15-20 minutes. Stir occasionally.
- Do a final taste adding any additional chili powder and/or salt.
- Serve into individual bowls. Try some garnishes like chopped green onions, sour cream, shredded cheese.
