Description
This chili was easy to make but felt a little special since it incorporated an entire jar of roasted red peppers. The chopped peppers almost disintegrate into the chili, but their flavor shines through!
Ingredients
Scale
- 1 (24-ounce) jar of roasted red peppers
- 1 green pepper, diced
- 1 onion, diced
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1 teaspoon garlic powder
- 1 pound lean ground beef (or slightly less)
- 1 can reduced-sodium black beans, drained
- 1 can reduced-sodium kidney beans, drained
- 1 (10-ounce) can diced tomatoes with green chiles (undrained)
- 2 (8-ounce) cans no-salt-added tomato sauce
- salt (to taste)
- pepper (to taste)
- Optional toppers: Avocado, cheese, sour cream, plain Greek yogurt
Instructions
- Heat a large pot over medium heat. Spray with cooking spray (or drizzle with olive oil) and place red peppers through garlic power in the pot. Cook for 3 – 4 minutes, until the onions are tender.
- Add lean ground beef, cooking for an additional 6 minutes, allowing the meat to crumble and turn brown.
- Stir in remaining ingredients, reduce heat to low and allow to simmer for 15 minute to two hours. (The longer it simmers, the more the flavors develop!)
- Spoon into bowls, top with desired toppings and enjoy.
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