Chili

Hearty, comforting chili packed with veggies, black beans, bold spices, and tender meat, perfect for weeknight dinners, & game day.

Classic comfort food with a flavorful twist

Let’s start cooking!

We’ll need 1 medium onion, 2 garlic cloves, 1 jalapeno pepper and two bell peppers

Peel and chop the onion

I removed the stem of the jalapeno, cut it down the middle and using the tip of a spoon removed the seeds and inner membrane, as these are the hottest parts

The jalapeno adds wonderful flavor, and though I want some heat I don’t want to over power the chili

Add the garlic and jalapeno into a food processor (or simply dice them up)

Give it a whirl!

In a heavy pot (I’m using my cast iron dutch oven) add 4 tablespoons of extra virgin olive oil over medium low heat

Add the onion and simmer for 5-6 minutes

You want to sweat the onions, so cover the pot and simmer so they get soft but not burnt

The condensation on the lid will drip back into the pot helping this process

Add the garlic and jalapeno, mix in and cover

Cook for another 5-6 minutes

Next chop the bell peppers

I’m using both green and red. The green is more robust and the red has a slight sweetness to it

I think the combination adds a lot of flavor as well as color

Add these into the pot, stir to combine and season with kosher salt and ground black pepper

Cover the pot and cook 10 minutes

Add in the ground meat

We are using a 3 pound family pack of ground turkey

We like ground turkey because it is like a blank canvas and it will take on a lot of flavor from the ingredients you use with it. Feel free to use ground beef if you’d prefer

Cook the meat, stirring it occasionally until it is all evenly browned

If using ground beef you may have to drain off some of the fat

Next up, we will need one 6 ounce can of tomato paste, one 28 ounce can of diced tomatoes and one 15.5 ounce can of black beans that have been drained and rinsed

Add in the tomato paste, stir to combine and simmer for a couple minutes

Then add in the diced tomatoes and beans

Now if you’re a real bean lover you can add 2 cans here, but I prefer more meat than beans

Give everyone a stir

Next up, we will need 1 1/2 tablespoons of The Spice Apothecary’s Taco Seasoning and 1/2 teaspoon of cayenne pepper or Diablo (optional)

*For a smoky flavor, substitute Taco Seasoning with Southwestern Rub

The Spice Apothecary blends contain zero preservatives or fillers – the taste is so much better than store brands.

Stir to combine and cover

Cook on low for at least another 30 minutes

Our chili is done

Taste to see if additional seasonings are needed

We served this with some shredded cheddar cheese and some crunchy tortilla chips!

Serving suggestions: Shredded cheese, sour cream, tortilla chips, minced cilantro, fresh lime juice, fresh jalapenos

Enjoy!!!

Simply Sundays! ~ Chili

Servings: 6-8
Time: 1 Hour
Difficulty: Medium
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Ingredients

3 pounds of ground meat such as turkey or beef

1 onion

2 bell peppers (1 red, 1 green)

1 jalapeno

2 garlic cloves

1 – 6 ounce can of tomato paste

1 – 28 ounce can of diced tomatoes

1 – 15.5 ounce can of black beans (drained and rinsed)

kosher salt and ground black pepper

1 1/2 tablespoons of The Spice Apothecary’s Taco Seasoning*

1/2 teaspoon of cayenne pepper or Diablo Spice (optional)

4 tablespoons of extra virgin olive oil

*For a smoky flavor, substitute Taco Seasoning with Southwestern Rub.

Directions

Peel and chop the onion. Remove the stem of the jalapeno, cut it down the middle and using the tip of a spoon remove the seeds and inner membrane; add the garlic and jalapeno into a food processor (or simply dice them up)

In a heavy pot, add about 4 tablespoons of extra virgin olive oil over medium low heat; add the onion and simmer for 5-6 minutes; add the garlic and jalapeno, mix in and cover Cook for another 5-6 minutes

Next chop the bell peppers and add into the pot, stir to combine and season with kosher salt and ground black pepper. Cover the pot and cook 10 minutes

Add in the ground turkey; cook the meat, stirring it occasionally until it is all evenly browned. If using ground beef you may have to drain off some of the fat

Add in one 6 ounce can of tomato paste, stir to combine and simmer for a couple minutes Next add in one 28 ounce can of diced tomatoes and one 15.5 ounce can of black beans that were drained and rinsed and give them a stir

Next up we will need 1 1/2 tablespoons of The Spice Apothecary’s Taco Seasoning* and 1/2 teaspoon of cayenne pepper or Diablo (optional)

Stir to combine and cover. Cook on low for at least another 30 minutes. Taste and adjust the seasonings if necessary and serve

*For a smoky flavor, substitute Taco Seasoning with Southwestern Rub

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Dutch Oven

KitchenAid 3-Speed Hand Blender

MIU Stainless Steel Slotted Turner

Royal Classique 10 Piece Measuring Cups and Spoons