When you’re feeling a little cold, a spicy, savory chili is the perfect dish to both fill and warm you up. This recipe is also fairly easy to make, won’t break the bank, and it’s oh-so-tasty. If you aren’t a fan of meat, no worries! Check out this vegetarian chili to satisfy your chili fix. Now let’s get cooking, shall we?
Classic Chili
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
- Servings:6
- Medium
- 2 teaspoon olive oil
- 2 bell peppers, diced
- 1 red onion, diced
- 6 garlic cloves, minced
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 1/2 pounds lean ground beef
- 2 tablespoon tomato paste
- 2 4-oz cans diced green chiles
- 1 cup salsa verde
- 1/2 cup cup water
- 1 can black beans, rinsed
- 1 can pinto beans, rinsed
- 1/2 teaspoon teaspoon salt
Ingredients
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Step 1
Heat oil over medium heat. Add diced bell peppers and onion, and cook until the vegetables begin to soften.
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Step 2
After softening, stir in garlic, chili powder, cumin and oregano and cook for 2 minutes.
#SpoonTip: Garlic can be tricky to peel and chop, but our fellow Spooners can help you peel garlic cloves efficiently.
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Step 3
Increase the temperature from medium to medium-high heat. Add beef and cook for 10 minutes, or until browned.
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Step 4
Stir in tomato paste and let cook for 1 minute. Stir in chiles, salsa and water, heating to a simmer. Reduce the heat back to medium, and cover the pot for 10 minutes.
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Step 5
Stir in beans and salt. If the chili is too thick, add a little more water to get the perfect texture.
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Step 6
Garnish with chopped green onions or cilantro. Serve and enjoy.