20-minute Chili

Here’s an easy, quick dinner that makes great leftovers.

20-minute Chili

1 15.5 oz. can of kidney beans or canned pinto beans, rinsed and drained
1 lb. lean ground turkey or beef
1 ½ cups beef stock
1 large onion, diced
2 large cloves of garlic, minced
1 large green bell pepper, diced
4 tsp chili powder
1 tbsp all-purpose flour
1 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes
2 cups tomato pasta sauce or canned crushed tomatoes
salt and pepper

  1. In a Dutch oven or large pot, brown the ground turkey or ground beef over medium-high heat, about 5 minutes or until no longer pink.
  2. Reduce the heat to medium. Add the onion, garlic, green pepper, chili powder, flour, basil, oregano, and red pepper flakes. Cook, stirring, for 4 minutes or until the vegetables are softened.
  3. Stir in the tomato sauce and stock. Bring to a boil, then cook, stirring, until thickened. Add the canned kidney beans or canned pinto beans, and season with salt and pepper to taste.
  4. Reduce the heat, and simmer, covered, for 10 minutes.

Yield: 4-6 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

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