Southwestern Chili
This is a winner in my home…especially on the colder days! I usually double this recipe a freeze the rest so that I have something ready for those lazy days, when I just want to sit in front of the fire…not the stove!
1 lbs. lean ground beef (sometimes I use ground turkey or ground chicken)
1 green pepper, chopped
1 medium onion, chopped
1 roasted red pepper, chopped (if you buy it in the jar, use two or three pieces)
1 can corn, drained (I use the fiesta corn, but use whatever tickles your fancy)
1 can of tomato sauce, 15 oz. (I use canned tomato puree so I can control the sodium)
1 small can of chopped or diced tomatoes, undrained
1 can kidney beans, 15 oz, drained and rinsed
2 tbsp. chili powder
1 tsp. salt
1/2 tsp. ground black pepper
cayenne pepper or chopped jalapeno, to taste, optional
shredded cheese, sour cream, optional
Directions: Cook ground beef with a little olive oil, add roasted red peppers and onions during the last 5 minutes, drain.
In a large pot, combine meat mixture with all the other ingredients except the optional cheese.
Bring to a boil, stirring occasionally. Reduce the heat to low or medium low, cover, and let it simmer for about 20 minutes.
I like to make some rice in a separate pot and eat it with the chili, it definately spreads the chili out a long way! Enjoy!!!
