This chili recipe is a healthy, quick, and easy meal to enjoy as the weather is getting cooler. It takes less than 30 minutes to prepare and cook easily all in one pot. It can be modified to be vegetarian or vegan as desired, and even freezes well. The leftovers are also great to make taco salads or nachos. Makes 6 servings.
Ingredients:
1 lb ground beef, turkey, chicken, or veggie crumbles
2 Tbsp of avocado oil or olive oil
1 small onion or 1/2 large onion, diced
2 garlic cloves, pressed
1/2 small bell pepper (green or red), diced
2 cans of kidney beans
2 cans of diced tomatoes
1 packet of chili seasoning (mild, medium, or hot as desired)
salt and pepper or seasoning salt or your choice, to taste
shredded cheese, optional for topping
jalapenos, optional for topping
fresh cilantro, optional for topping
Directions:
- Heat 2 Tbsp of avocado or olive oil in a large pot over a medium/high heat.
- Add diced onion, peppers, and garlic and cook for a few minutes until translucent.
- Add ground meat or veggie alternative. Stir well and break up into small pieces, cooking until browned.
- Sprinkle chili seasoning and seasoning salt or salt and pepper on top as desired.
- Stir in 2 cans of tomatoes and 2 cans of beans.
- Heat until boiling, then reduce heat to low and cook for about 20-25 mins.
- Remove from heat and divide into 6 bowls.
- Top with shredded cheese, jalapenos, or cilantro as desired.
- Enjoy!