Here in New England it's cold. Today with wind chill it was -20. YUCK! Only one good thig can come of such awful weather...the perfect opportunity to cook up a big pot of Chili! Ok I know--Chili
is NOT Italian. But neither is my husband, and he LOVES some Chili...so I had to figure this one out from scratch. My recipe does have a lot of ingredients, so if you're not a pantry hoarder like me, make sure you stock up! I start with a basic Beef and Bean recipe and then add some greens and mushrooms to change things up. And of course, adjust the spice level to your liking...the recipe as followed will yield a medium heat level Chili with a lot of spicy flavor!
The Ingredients
1 lb Lean Ground Beef (Ground Chicken or Turkey would work as well)
1 yellow Onion, diced
1 Carrot, diced
1 Bell Pepper (your choice of color), seeded and diced*
1 tbsp Olive Oil
1 cup Cremini Mushrooms (or your choice), diced
1 cup frozen Kale, chopped fine (optional, but good for you and you won't even know that it's there, I promise!)
1 28oz can Diced Tomato
2 cups Water
1 15oz can Kidney Beans, rinsed and strained
1 15oz can Black Beans, rinsed and strained
1 tbsp Ground Cumin
1 tbsp Chili Powder
2 tsp Cayenne Pepper
Salt and Pepper to taste
Optional Garnishes
Shredded Cheese
Chopped Onion
Crackers
Sour Cream
Tortillas
*If you can't find fresh bell peppers you can always substitute 1cup of diced frozen Bell Peppers
The Method
In a large pot heat oil over medium heat, then added in onion, carrot and peppers and cook uncovered for about 5 minutes. Add mushrooms and kale and cook an additional 5 minutes until all the veggies are soft.
Add in your ground beef and sprinkle with cumin. Cook the beef until it is no longer pink, breaking up any large chunks wih your spoon.
Stir in tomatoes, water and remaining spices and bring to a simmer. Cook uncovered for approximately 10 minutes and then add in beans, stirring thoroughly.
Lower heat to a simmer and cook, partially covered, for an additional 30-45 minutes, or until the sauce has thickened and the beans are cooked through.Serve piping hot with the toppings of your choice. Left overs can be kept in the fridge for up to a week and taste just as delicious when heated back up. Enjoy!
is NOT Italian. But neither is my husband, and he LOVES some Chili...so I had to figure this one out from scratch. My recipe does have a lot of ingredients, so if you're not a pantry hoarder like me, make sure you stock up! I start with a basic Beef and Bean recipe and then add some greens and mushrooms to change things up. And of course, adjust the spice level to your liking...the recipe as followed will yield a medium heat level Chili with a lot of spicy flavor!
The Ingredients
1 lb Lean Ground Beef (Ground Chicken or Turkey would work as well)
1 yellow Onion, diced
1 Carrot, diced
1 Bell Pepper (your choice of color), seeded and diced*
1 tbsp Olive Oil
1 cup Cremini Mushrooms (or your choice), diced
1 cup frozen Kale, chopped fine (optional, but good for you and you won't even know that it's there, I promise!)
1 28oz can Diced Tomato
2 cups Water
1 15oz can Kidney Beans, rinsed and strained
1 15oz can Black Beans, rinsed and strained
1 tbsp Ground Cumin
1 tbsp Chili Powder
2 tsp Cayenne Pepper
Salt and Pepper to taste
Optional Garnishes
Shredded Cheese
Chopped Onion
Crackers
Sour Cream
Tortillas
*If you can't find fresh bell peppers you can always substitute 1cup of diced frozen Bell Peppers
The Method
In a large pot heat oil over medium heat, then added in onion, carrot and peppers and cook uncovered for about 5 minutes. Add mushrooms and kale and cook an additional 5 minutes until all the veggies are soft.
Add in your ground beef and sprinkle with cumin. Cook the beef until it is no longer pink, breaking up any large chunks wih your spoon.
Stir in tomatoes, water and remaining spices and bring to a simmer. Cook uncovered for approximately 10 minutes and then add in beans, stirring thoroughly.
Lower heat to a simmer and cook, partially covered, for an additional 30-45 minutes, or until the sauce has thickened and the beans are cooked through.Serve piping hot with the toppings of your choice. Left overs can be kept in the fridge for up to a week and taste just as delicious when heated back up. Enjoy!
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