No Fuss Chili… Tex Mex Style

This is a great starter recipe; both cooks and non-cooks will have no problem mastering a big pot of chili. It is very versatile as well, leave out or add anything you’d like. Change up the beef with turkey or omit all together for a vegetarian style chili. You probably will not even miss the meat because of the abundance of beans and vegetables. 

Invite some friends over and dress up the chili with a topping bar. Everything from avocado, light sour cream, sharp cheddar cheese, lime wedges, onion, and cilantro will be delicious over this simple chili.

Make sure you bake off some cheddar jalapeno cornbread muffins too!

Servings: 4-6

Ingredients:

1 Lb. Extra Lean Ground Beef

1 Can Black Beans (Low Salt), Drain & Rinse

1 Can Kidney Beans (Low Salt), Drain & Rinse

1 Lrg Can Diced Tomatoes

1 Can Corn, Drained

1 Red Bell Pepper, Chopped

1 Green Bell Pepper, Chopped

1 Red Onion, Chopped

½ Jalapeno, Diced

2 Cloves Garlic, Minced

2 Cups Water

Salt & Pepper to taste

2 T. Chili Powder

1 ½ t. Cumin

Dash of Red Pepper Flakes

Directions:

1. Brown meat off, drain off any extra liquid and grease. (Cook in separate skillet so you can begin cooking the vegetables at the same time)

2. In a large pot on medium heat cook onions, peppers, garlic, and jalapeno in 1 t. of olive oil. (Season with salt and pepper) Cook for 10-15 minutes until slightly tender.

3. Add meat, beans, corn, tomatoes, and water to pot.

4. Season with chili powder, cumin, and red pepper flake. Add more salt and pepper.

5. Reduce to low, cook at least 30-45 minutes.

Cornbread Muffins: Combine a box cornbread mix with 1/3 Cup buttermilk, 1 egg, ½ Cup corn, ½ jalapeno diced, & ½ Cup cheddar cheese. Spoon into muffin tin, this will yield 6 muffins. Bake at 400 degrees for 16 minutes.