I love to make chili. It’s one of those meals that you can make all in one pot – or not – and can throw all kinds of things into it and still have it turn out great. In this case, it’s full of fresh veggies and is comparatively low on meat, making it a bit healthier but still super hearty.
Here’s how I make it.
1 lb. hamburger
1 lb. ground turkey
1 bag dried kidney beans, soaked and cooked OR 4 cans kidney beans, rinsed and drained
1 bag dried black beans, soaked and cooked OR 4 cans black beans, rinsed and drained
4 jars canned tomatoes
1 can diced tomatoes with green chilies
6 bulbs fresh garlic
2 green bell peppers
1 red bell pepper
6 jalapeño peppers
freshly ground black pepper
shredded cheddar, sour cream, tortilla chips for topping (optional)
Wash the jalapeños. Roast them in a 350 degree oven for 20 minutes with the garlic. Cool, then peel off the outer membranes, the seeds, and chop off the top. Pulse in a food processor.
Brown the meats, drain, and add to a large Dutch oven.
Wash and dice the onions and bell peppers. Caramelize in the skillet you browned the meat in, then transfer to the Dutch oven. Add the jarred tomatoes and beans. Add pepper to taste. Simmer for at least 20 minutes, stirring frequently, or until ready to serve.
Top with shredded cheddar, sour cream, or tortilla chips.