30 minutes? You ask. Yes, I swear it’s true. Some days, for any number of reasons, just call for comfort food. And chili is a good answer if that’s the case. But many chili recipes rely on the traditional low and slow process to develop thickness and richness of flavor. But I promise. This weeknight-friendly recipe doesn’t lack for texture or taste. Believe me. Here you go.
WHAT YOU NEED
* 4T olive oil
* 1lb ground beef
* 1 sweet onion, chopped
* 1 large red bell pepper, chopped
* 5t (or more!) minced garlic
* 2t salt
* 1t black pepper
* 15oz can no-salt-added dark red kidney beans, drained and rinsed
* 15oz can no-salt-added black beans
* 14.5oz can no-salt-added petite diced tomatoes
* 8oz can no-salt-added tomato sauce
* ~8oz water
* 4oz can mild diced green chilis
* 1T cumin
* 1/2T chili powder
* 2t paprika
* 2 or 3 bay leaves
* 2t sugar
* Greek yogurt or sour cream
* chopped green onions
* shredded cheese
* chopped fresh avocado
* corn or tortilla chips for dipping or crumbling
WHAT TO DO
Add 2 tablespoons of olive oil and the ground beef to a large pot and cook over medium-high heat until browned, breaking it up and crumbling it with a wooden spoon as it cooks. Cook through, about 5 minutes or so.
Add the onions and red pepper, and drizzle 2 tablespoons of olive oil over the top. Stir, and cook for about 5, until the vegetables have softened, stirring occasionally.
Add the garlic, salt, and pepper, stir through, and cook for about 1 minute.
Then add the beans, diced tomatoes, tomato sauce, water (use the tomato sauce can to measure), green chilis, cumin, chili powder, paprika, and bay leaves, and stir to combine.
Bring the pot to a boil and cook for 15 minutes, stirring occasionally, allowing the chili to reduce and thicken.
Add the sugar and stir, then taste. Add more seasonings to taste. Remove the bay leaves before serving.