This recipe makes a large pot of chili that can serve 10-12 people so you’ll have enough for the next day, or freeze it for next week!
For a vegetarian option, simply leave out the meat because it’s just as good.
Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe.
2 lbs ground turkey or beef
1 large onion (finely chopped)
1 large red bell pepper (finely chopped)
1 large green pepper (finely chopped)
3 cloves garlic
2 tbsp of olive oil
1 tsp salt
1/2 tsp crushed black pepper
crushed red pepper flakes or hot sauce to taste
3 tablespoons chili powder
1/2 tsp paprika
1 small can crushed tomatoes
1 (32 ounce) can red kidney beans
1 (32 ounce) can black beans
1 (32 ounce) can pinto or any favorite beans
Or use any favorite beans
Shredded Mexican or your favorite cheese
In a large dutch oven or heavy pan, brown the meat in the olive oil. Remove the meat and add the onions, garlic and both peppers to the pan.
Cook the vegetables in the pan drippings until translucent. Add the meat back into the pan and stir well.
Add all of the remaining ingredients, stir well, and let the chili come to a slow boil on medium heat.
Continue cooking for about 30 minutes on low heat stirring very often so it does not stick.
If you like a thicker chili mash about 1 cup of the beans with the back of your stirring spoon. If you like it thin, leave as is or add a little more tomato or a cup of stock.
Store in refrigerator after it cools and freeze in food safe plastic containers.