Wednesday, April 2, 2014

Three-Bean Beef Chili



It's April now, officially time for spring … but nobody told the weather gods here in Utah. It's another chilly, snow-covered day in the mountains. In my book, that means another good day for mouth-watering, heart-warming, sweat-inducing chili.

I like my chili full of tomato and packed with vegetables, with just the right amount of spice.


{Three-Bean Beef Chili}

Ingredients:
1/2 pound to 1 pound ground beef or turkey
1 Tablespoon vegetable oil
1 medium-sized onion, chopped
1 clove garlic, peeled and chopped
1 tablespoon chili powder
1 sweet red bell pepper, chopped
1 medium-sized zucchini, diced
1 can (8-ounces) diced tomatoes
2 can (15-ounces) tomato sauce
1 can (15-ounces) black beans, drained and rinsed
1 can (15-ounces) pinto beans, drained and rinsed
1 can (15-ounces) white beans, drained and rinsed
1 tablespoon Sriracha hot sauce
Grated cheddar cheese, jalapeƱos and sour cream (optional)


Directions:
1. In a large nonstick pot or dutch oven, heat 1/2 tablespoon of the oil over medium heat. Add ground beef and brown. Drain.

2. In a large nonstick pan, heat the rest of the oil over medium heat. Add the chopped onions, garlic and chili powder and cook until fragrant, about 3 minutes. Add in pepper and zucchini and cook until slightly tender, about 5 minutes. Add to ground beef.

3. Stir in the remaining ingredients and bring to a simmer. Simmer for at least 30 minutes. Serve with fixings of choice.


The great thing about this chili is that you probably already have most of the ingredients in your pantry. Plus, it's even better the next day. Apply crushed red pepper liberally and enjoy!

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