Hearty 30-Minute Chili

By Contributing Writer Lisa: 

This is my go-to chili recipe. It’s easy, healthy, and always meets with requests to share the recipe.

I love that it incorporates some veggies, my kids love that they can top it with cheese, and my husband is happy as long as it comes with a big slice of cornbread to dip.

Of course, you could enjoy this chili all year long, but we find it tastes best on chilly nights when a bowl of hot chili warms us up from the inside. Optional: a cozy fire in the fireplace makes everything better too.

Recipe

Ingredient List: 

• 3/4-1 lb ground beef
• 1 onion, chopped
• 2 sweet bell peppers, chopped
• 4 garlic cloves, minced
• 1 can pinto or kidney beans, drained & rinsed (about 2 cups)
• 1 can diced tomatoes, undrained (about 2 cups)
• 1 can tomato sauce (about 2 cups) (I just blend up a second can of diced tomatoes)
• 1 tsp kosher salt, basil, oregano, & chili powder
• 1/2 tsp pepper & cumin
• optional: shredded cheddar cheese

Method:

1. Brown the ground beef over medium-high heat in the bottom of a dutch oven or stock pot.
2. Reduce the heat to medium, and add the garlic. Sauté for 30 seconds.
3. Stir in the chopped onions, peppers, and spices. Sauté for 10 minutes over medium heat.
4. Add the beans, tomatoes, and sauce. Bring to a simmer, reduce heat and simmer on medium-low for at least 15 more minutes.
5. Top with shredded cheddar cheese if desired.

 

Find more easy & healthy meals in Leigh Ann’s book, 20-minute meals, and also on Lisa’s blog, This Pilgrim Life.