Tuesday, April 24, 2012

Southwestern Chili

This is a very tasty meal, especially on a rainy day.  What's even better about this chili is that you can portion out and freeze it to give to friends or save for another rainy day.

The veggies can be flexible according to your tastes.  I like to triple the recipe for when I have my family over.  Do you still have your dabs of tomato paste tucked away in the freezer?  Now's the time to use a few of them.

Southwestern Chili
makes 4 servings

1 tablespoon olive oil

2 carrots, chopped

1 onion, chopped

1 bell pepper, chopped

1/2 pound ground beef or turkey

2 tablespoons tomato paste

2 15-ounce cans black beans, rinsed

1 tablespoon chili powder (more or less to taste)

Kosher salt and black pepper

1/2 cup corn kernels

1/2 cup grated cheddar (2 ounces)

2 green onions, sliced

garlic salt and cumin - to taste

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion and pepper and cook, stirring, for 3 minutes. Add the meat and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

Divide the chili among bowls and top with the cheddar and scallions.

Print this recipe:  Southwestern Chili

1 comment:

  1. I made a double batch up of this chili last night and it is very good. Using turkey for the meat made it much leaner and it may have more of a traditional taste using ground beef, but you can make up for it with the spices. If you double the batch, make sure to go ahead and double the spices, including chili powder. It will not make it too spicy for most and will enhance the flavor. I also saw the note at the end about adding garlic salt and cumin to help with flavoring and agree.