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.