Weeknight Chili

Some days, you just need a hot meal that is easy, quick and can be made in one pot. Well, here you go: a one-pot, weeknight chili. Just like many of the recipes I post here, this concoction is also versatile. You can use shallots instead of onion and garlic; yellow, orange or green bell pepper or yellow squash instead of zucchini; or ground turkey instead of ground beef. While I don't usually add beans to this chili, you can add black beans and red kidney beans for a heartier version. When you serve, melt your favorite cheese on top and scoop it with chips. This chili is also great for chili dogs.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Prep time: 10 minutes + 20 (up to 45) minutes cook time

Taste in Bloom Original

Ingredients:

• 1 Tbsp olive oil
• 1 1/2 lbs ground beef
• 1 medium onion, diced
• 4 cloves garlic, minced.
• 1 medium bell pepper or zucchini
• 3 Tbsp chili powder
• 1 1/2 tsp ground cumin
• 2 tsp dried oregano
• salt & pepper to taste
• 1- 14.5oz can of diced tomatoes (try fire roasted)
• beef stock (opt. to taste if your chili is thicker than you like)
• 1-2 cans of beans of your choice, drained (opt.)

Preparation:

Heat olive oil in a large pot over medium heat. 

Combine ground beef, diced onion and minced garlic together in the large pot and cook until the beef is browned.

Add the seasonings: chili powder, cumin, oregano, salt and pepper and stir until combined. Stir in diced tomatoes and bell pepper or zucchini and beans, if using. Reduce heat to a simmer.

If at this point the chili is a little thicker than you like, stir in beef stock, one tablespoon at a time, until the chili reaches the desired consistency. Simmer for 20 minutes or up to 45 minutes, covered just so a little steam can escape.