In the hustle and bustle of weeknights it can be difficult to make a filling yet healthy meal for your family. This super-simple chili is the solution to hectic evenings with both stovetop and crockpot directions.
1 (16-ounce) cans red kidney beans, rinsed and drained
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can pinto beans, rinsed and drained
2 (14 ½) cans diced tomatoes
1 (6 oz) can tomato paste
3 Tbsp chili powder
2 tsp salt
2 tsp pepper
¼ tsp cayenne pepper
1 tsp ground cumin
FOR SERVING:
Sliced green onions
Shredded cheddar cheese
Reduced fat sour cream
INSTRUCTIONS
Stovetop Instructions:
In a pot over medium-high heat, add oil, Spice World Easy Onion, Spice World Ready-to-Use Minced Garlic, diced bell peppers, and tomato paste. Let cook for 3 minutes.
Add lean ground beef to pan and cook until meat is no longer pink, stirring regularly.
Add beans, diced tomatoes, chili powder, salt, pepper, and cumin. Stir until all ingredients are incorporated.
Cover and let simmer for at least 30 minutes, stirring occasionally.
Serve with sliced green onions, reduced fat sour cream, and shredded cheddar cheese.
Crockpot Instructions:
In a pan over medium-high heat, add oil, Spice World Easy Onion, Spice World Ready-to-Use Minced Garlic, diced bell peppers, and tomato paste. Let cook for 3 minutes.
Add lean ground beef to pan and cook until meat is no longer pink, stirring regularly.
Add mixture to crock pot, then top with beans, diced tomatoes, chili powder, salt, pepper, and cumin. Stir until all ingredients are incorporated.
Cook at HIGH for 3-4 hours, or LOW for 5-6 hours.
Serve with sliced green onions, reduced fat sour cream, and shredded cheddar cheese.
