For a quick dinner, use pantry staples and any ground meat you’ve been saving in your freezer to make this hearty chili.
Try serving with roasted squash, which can be easily halved and roasted for 25 minutes in a 400 degree oven while the chili cooks. Season with salt, pepper, paprika, and chili flakes.
1 15.5 oz can black beans, drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
(Note: Other bean varieties work well in this recipe as well, including garbanzo, pinto, and Great Northern beans.)
1 can sweet corn
32 oz vegetable broth
1 15.5 oz can diced tomatoes
2 tbsp. tomato paste
1 15 oz can of tomato sauce
1 large carrot, finely chopped
1 white onion, finely chopped
5-6 cloves of garlic, finely chopped
1 lb. ground beef, venison, or turkey
(Note: Try halving the ground meat and adding ½ lb. ground sausage for a different flavor.)
2 tbsp. garlic powder
1 tbsp. chili powder
2 tbsp. cumin
2 tbsp. brown sugar
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
½ tbsp. olive oil
Make a toppings bar with:
Shredded cheddar cheese
Green onions, chopped
- In a large pot, sauté chopped carrots, onions, and garlic in olive oil until onions are translucent.
- Add in ground meat and brown until fully cooked. Be sure to use a different spoon or spatula once the meat is cooked to prevent food poisoning.
- Add tomato paste, heating and stirring until fully incorporated.
- Pour in tomato sauce, diced tomatoes, beans, corn, and spices, mixing well.
- Add the vegetable broth. Stir, cover, then cook on low heat–stirring occasionally–for 25-30 minutes.
Tip: Add a kick with a squeeze of lime juice, which balances out the spiciness of the chili and gives it a fresh flavor.