AuthorMike EgrieCategory, DifficultyIntermediate
Hearty & Spicy Chili
Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 1 lb 93% lean ground beef
 1 cup chopped white onion
 3 cloves garlic, minced
 1 cup finely diced red bell pepper
 15.50 oz can of rinsed and drained kidney beans
 29 oz can of no salt added diced tomatoes
 1 tbsp tomato paste
 2 tbsp chili powder
 2 tsp ground cumin
 1 tsp garlic powder
 1 tsp red chili pepper flakes*
 salt and ground black pepper to taste
Garnish:
 ½ cup Cabot Vermont 50% Reduced Fat Sharp Cheddar or Cabot Pepper Jack Cheese, grated
 fresh cilantro sprigs
 chopped red onion
 light sour cream
1

Heat a large heavy skillet over medium-high heat; add beef and cook, breaking up with spoon, until cooked through.

2

Add fresh onion, fresh garlic and red bell pepper and cook for 3 to 4 minutes longer.

3

Add beans, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and red chili flakes, stirring to combine. Cover and cook on low heat for 30 minutes to 1 hour, or longer in a slow cooker if desired.

4

Season with salt and pepper. Serve in bowls topped with grated cheese and other garnishes.

*If you prefer less spice, reduce the red chili flakes to ½ teaspoon.

Make it a Meal: Serve with a crispy green salad and whole wheat tortilla on the side.

Talking Points: Some chili recipes don’t call for beans, but beans add a lot of nutrition to each serving. Kidney beans are legumes, which are considered part of both the vegetable and the protein food groups. They are also a good source of complex carbohydrates, folate and iron and are also low in fat.

 

Ingredients

 1 lb 93% lean ground beef
 1 cup chopped white onion
 3 cloves garlic, minced
 1 cup finely diced red bell pepper
 15.50 oz can of rinsed and drained kidney beans
 29 oz can of no salt added diced tomatoes
 1 tbsp tomato paste
 2 tbsp chili powder
 2 tsp ground cumin
 1 tsp garlic powder
 1 tsp red chili pepper flakes*
 salt and ground black pepper to taste
Garnish:
 ½ cup Cabot Vermont 50% Reduced Fat Sharp Cheddar or Cabot Pepper Jack Cheese, grated
 fresh cilantro sprigs
 chopped red onion
 light sour cream

Directions

1

Heat a large heavy skillet over medium-high heat; add beef and cook, breaking up with spoon, until cooked through.

2

Add fresh onion, fresh garlic and red bell pepper and cook for 3 to 4 minutes longer.

3

Add beans, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and red chili flakes, stirring to combine. Cover and cook on low heat for 30 minutes to 1 hour, or longer in a slow cooker if desired.

4

Season with salt and pepper. Serve in bowls topped with grated cheese and other garnishes.

Hearty & Spicy Chili
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