This chili is a guaranteed winner at my house and is on the menu more than once a month. I generally use ground beef to make this recipe, but ground turkey is also a good alternative. It makes a very large batch (a 1/2 batch will leave you with leftovers) but I like the cook once and eat several meals and this freezes well.
Special equipment: 8 quart pot - this makes a lot!
Time Management:
Prep time: 5 minutes
Cook time: 15 minutes active cook + 30 minutes to simmer
Ingredients
2 lbs ground beef
1 yellow onion, chopped
56 oz petite diced tomatoes, undrained
30 oz tomato sauce
2 cans garbanzo beans
2 cans pinto beans
2 cans black beans
1 1/2 tsp salt
4 tsp chili powder
1 tsp cumin
1/2 tsp pepper
pinch of red pepper flakes
Directions:
Brown beef with onion until meat is no longer pink and onion is tender, aprox 10 minutes. Drain out fat and add remaining ingredients. Bring to a boil and reduce heat to simmer 30 minutes.
Toppings:
cheddar
green onions
sour cream
jalapeno
avocado
cilantro
This sounds tasty! I have yet to tackle chili since going gluten free and this recipe is so I might have to try it. :)
ReplyDeleteLOVED IT!! So flavorful and the whole family devoured it. We enjoyed ours with A LOT of Fritos :)
ReplyDelete