1. Dice onion and peppers.
2. Rinse and drain kidney beans and corn.
3. Heat a large pot or Dutch oven over medium heat; add a drizzle of olive oil.
4. Add onions to pan and cook for 5 minutes, until translucent.
5. Add ground beef to pan, crumbling until no longer pink (roughly 5 minutes).
6. Stir in peppers and all seasonings. Cook another 2 minutes.
7. Add kidney beans, corn, diced tomato, broth, and tomato sauce.
8. Bring to a boil and then lower heat and cover. Gently simmer for 25 minutes.
9. Divide into bowls and garnish with your favourite toppings.
TIP
For a smoother, less chunky chili, you can blend half the chili with an immersion blender.
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