Easy Yummy ChiliSubmitted by: COURTNEYX
IntroductionThis Chili is so tasty and easy to make! Very little chopping, one spice, then the rest is mixing ingredients in a pot. Makes a lot of chili, so you can have it for dinner tonight and lunch tomorrow. This Chili is so tasty and easy to make! Very little chopping, one spice, then the rest is mixing ingredients in a pot. Makes a lot of chili, so you can have it for dinner tonight and lunch tomorrow.
2 cans (15.5 oz each) black beans
1 can (15.5 oz) red kidney beans
1 can (15.5 oz) white kidney beans
2 cans (28 oz each) crushed tomatoes
1/2 can (29 oz can) puree tomatoes
1 bottle (4.5 oz) McCormick Chili Powder
1 onion chopped
6 garlic cloves crushed or diced
2 Tbsp olive oil
16oz 93% Lean Ground Beef (may substitute turkey or Texturized Vegetable Protein flakes)
1. Chop the onion and dice the garlic. If you buy already peeled garlic cloves and use a garlic crusher, this step is SUPER quick. I crush it right into my cooking pot.
In the Pot:
2. Put the olive oil, onion and garlic into large pot on medium. Cook until onions translucent and before garlic browns.
3. Add ground meat and mix around until browned. I turn the burner up to high. If you like chunks of meat, mix lighty. If you like meat evenly distributed in sauce, mix vigorously.
4. Now the easiest part, add all the rest: Crushed tomatoes, puree tomatoes, black beans, kidney beans, white beans, and the whole bottle of chili powder. Add salt to taste. Simmer on low with lid on for about 15 to 30 minutes. Stir occasionally to quickly distribute heat. If you can wait longer the flavors will blend better.
If you end up finding this recipe too spicy, use 1/2 the container of chili powder or even just a few tablespoons. We all have different tasters.
If the Chili looks too soupy, let it boil down with lid off. If it looks too thick, add a cup of water.
1. Reconstitute Texturized Vegetable Protein with water in place of ground beef.
2. Add 1 chopped pepper to the mix.
Sprinkle with reduced fat shredded cheddar.
Top with fat free sour cream.
Save leftovers for lunch the next day.
Number of Servings: 20
Recipe submitted by SparkPeople user COURTNEYX.