Sometimes quick and easy is exactly what a busy family needs when it comes to a hearty weeknight dinner. This 1-hour chili is one of my favorites, especially on cold, rainy days where great, warm comfort food is in order. Chili can be made with ground beef, ground turkey or even ground chicken without loss of flavor. I believe in having the added spices dictate the taste. For an extra kick, add 1 cup of chopped/cubed Linguisa to your chili meat of choice.
1-1/2lbs of ground beef or ground turkey, fresh or fully thawed
1 small onion, finely chopped
3 cloves of garlic, chopped
1-1/2 cups of chopped bell peppers (I use frozen strips, cut into smaller pieces)
1 – 15oz can of Cut Tomatoes (I used petite cut for smaller pieces) with liquid
1 – 15oz can of Black Beans (I use low sodium), liquid drained
1-1/2 Tbsp of olive oil
2 Tbsp Hot Mexican Chili Powder (or regular for milder taste)
2 Tbsp Paprika
Salt and Pepper to taste
1 tsp of Ms. V’s Sodium Free One Step Seasoning (aka Seasoning)
In a deep pot, add olive oil, onions and garlic
Cook on medium heat until onions are tender, 2-3 minutes
Add meat and cook until fully done, crumbling the meat along the way
Add can of tomatoes, Chili Powder, Paprika, Seasoning, salt and pepper
Bring to a boil, reduce head to low and cover
Cook for 20-25 minutes, stirring occasionally
Add chopped bell peppers (again we used frozen)
Add Black Beans, liquid drained
Stir, replace lid, keep heat on low and cook another 15 minutes to heat beans and peppers.
Serve immediately, and top with shredded cheese, chopped red, green or white onions or a Tbsp of sour cream if desired. For slightly more spicy chili, add a little more of the Red Pepper flakes when cooking the onions at the beginning.