When you’re feeling a little cold, a spicy, savory chili is the perfect dish to both fill and warm you up. This recipe is also fairly easy to make, won’t break the bank, and it’s oh-so-tasty. If you aren’t a fan of meat, no worries! Check out this vegetarian chili to satisfy your chili fix. Now let’s get cooking, shall we?
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
- 2 teaspoon olive oil
- 2 bell peppers, diced
- 1 red onion, diced
- 6 garlic cloves, minced
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 1/2 pounds lean ground beef
- 2 tablespoon tomato paste
- 2 4-oz cans diced green chiles
- 1 cup salsa verde
- 1/2 cup cup water
- 1 can black beans, rinsed
- 1 can pinto beans, rinsed
- 1/2 teaspoon teaspoon salt
Heat oil over medium heat. Add diced bell peppers and onion, and cook until the vegetables begin to soften.
After softening, stir in garlic, chili powder, cumin and oregano and cook for 2 minutes.
#SpoonTip: Garlic can be tricky to peel and chop, but our fellow Spooners can help you peel garlic cloves efficiently.
Increase the temperature from medium to medium-high heat. Add beef and cook for 10 minutes, or until browned.
Stir in tomato paste and let cook for 1 minute. Stir in chiles, salsa and water, heating to a simmer. Reduce the heat back to medium, and cover the pot for 10 minutes.
Stir in beans and salt. If the chili is too thick, add a little more water to get the perfect texture.
Garnish with chopped green onions or cilantro. Serve and enjoy.