Rainy Day Chili
“Life isn’t about waiting for the storm to pass... it’s learning to dance in the rain.”
Today is a rainy day here in San Diego, and I thought I would share my chili recipe with you. I love this chili and usually get asked to make it when family comes to visit. It’s really easy and healthy (maybe not after you add cheese, sour cream, and cornbread), but still. It’s yummy, filling, comforting, and filled with great nutrients.
First, gather your ingredients. Dice the onion, carrot, and red bell pepper. Go ahead and place your pot on the range over medium heat.
Add the olive oil to the pot. Once hot, add the onion, carrot, and red bell pepper. Season with salt and pepper. Cook for about 10 minutes until onions are translucent and veggies are soft.
Push the veggie mix to one side, add the ground beef. turn temperature to medium-high. crumble and brown the beef.
Once ground beef is cooked through, add remaining ingredients except the beans and stir to combine.
bring to a boil, then turn the heat down to low and simmer partially covered for 30 minutes. while you’re waiting, this is a good time to do dishes and get cornbread (recipe coming soon) in the oven!
drain and clean the beans in a COLANDER. add the beans to the pot and stir to COMBINE. cook for 20 minutes more.
and you’re done! serve IMMEDIATELY or you can leave on the stove covered to keep warm. the longer it sits, the better it gets. this recipe REFRIGERATES and freezes well, too! I usually make a big batch so i have access to a fast and easy lunch.
Serve with your favorite fixin’s and enjoy!
Rainy Day Chili
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 15 minutes
Cook time: 1 hr 10 minutes
Total time: 1 hr 25 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 medium sized carrots, peeled and diced
- 2 tsp ground cumin
- 1 lb ground beef (I use 85/15)
- 1 can crushed tomatoes (28oz)
- 2 cups water
- 2 tsp adobo sauce from the can of chipotles
- 1 chipotle chile in adobo sauce, seeded and minced, optional (this will make it spicy)
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1 can of black beans, 1 can of pinto beans, and 1 can of kidney beans, drained and rinsed
Instructions:
- Heat olive oil in a large pot over medium heat.
- Once oil is hot, add the onion, bell pepper and carrots.
- Cook, stirring occasionally until the vegetables are soft. About 10 minutes.
- Increase the heat to medium-high and add the ground beef. Break up the meat and brown until the meat is no longer pink.
- Stir in all the ingredients except beans. Bring to a boil and turn heat to low. Simmer partially covered, stirring occasionally for 30 minutes.
- Stir in the beans and cook, partially covered, for 20 more minutes.
- Season with salt and pepper to taste.
- Serve with your favorite fixin's and enjoy!
Notes:
- Store in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
- My favorite fixin's are cheddar cheese, sour cream, and cornbread!
Alexa Milazzo