Recipes
Chili
- 1-1.5 pound ground beef
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon cayenne
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (15-ounce) chickpea, drained and rinsed
- 1 can (15-ounce) black bean, drained and rinsed
- 1 can (15-ounce) kidney bean, drained and rinsed
- 1 can (28-ounce) crushed tomato
For Serving
- greek yogurt, for serving Optional
- shredded mexican cheese, for serving Optional
- tortilla chips, for serving Optional
- cornbread, for serving Optional
- Brown the Beef & Season: Heat a large pot over medium heat. Add the ground beef (1 to 1 1/2 pounds), season with the chili powder (1 tablespoon), paprika (1 tablespoon), cumin (1 tablespoon), and cayenne (1 teaspoon). Cook until browned, breaking up the meat with a wooden spoon, about .
- Sauté Vegetables: Add the diced yellow onion (1 yellow onion), green bell pepper (1 green bell pepper), and red bell pepper (1 red bell pepper) to the pot. Cook until softened, about .
- Add Beans & Tomatoes: Add the drained and rinsed chickpeas (1 can), black beans (1 can), kidney beans (1 can), and crushed tomatoes (1 can) to the pot.
- Simmer: Reduce heat to low, cover, and simmer for at least (or longer if you prefer to let the flavors meld).
- Serve: Serve in bowls topped with shredded Mexican cheese and Greek yogurt. Add optional tortilla chips or cornbread on the side.