Three Bean and Beef Chili
September 29, 2020
Derived from: Food Network
It's getting "chili" outside, so what more appropriate for dinner than a hearty and healthy pot of chili bursting with flavor?! Not only is chili a fall staple but it's super affordable and goes a long way, ideal for a big family or when you want to count on there being leftovers. This rendition is especially health conscious with lots of veggies and beans, which can help reduce blood sugar, improve cholesterol levels, and help maintain a healthy gut (more on the health benefits of beans here).
Recipe: https://www.foodnetwork.com/recipes/ellie-krieger/three-bean-and-beef-chili-recipe-1917076
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 2 carrots, diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 pound extra-lean ground beef (90 percent lean)
- One 28-ounce can crushed tomatoes
- 2 cups water
- 1 chipotle chile in adobo sauce, seeded and minced
- 2 teaspoons adobo sauce from the can of chipotles
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- One 15.5-ounce can black beans, drained and rinsed
- One 15.5-ounce can kidney beans, drained and rinsed
- One 15.5-ounce can pinto beans, drained and rinsed
Directions
Heat the oil in a large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
