Serves 4
211 cal · 45 min
Garden Chili
Recipe GLPRfcbd7978aedafb
A hearty, wholesome chili loaded with lean ground beef, fresh vegetables, kidney beans, and corn, seasoned with garlic and chili powder. This comforting one-pot meal is perfect served hot in a bowl or as a topping for tortilla chips and buns.
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Ingredients
3/4 pound lean ground beef
1/2 cup green bell pepper, chopped
1/2 large onion, chopped
1/2 cup celery, chopped
2/3 cup canned low-sodium kidney beans, drained and rinsed
1/2 cup sweet corn
1 can (8 oz) low-sodium tomato sauce
1 cup fresh tomatoes, chopped
1 dash black pepper
1/2 teaspoon garlic powder
2 teaspoons chili powder
Non-stick cooking spray
Directions
Wash your hands thoroughly with soap and water before beginning.
Coat the bottom of a large skillet with non-stick cooking spray and set over medium-high heat.
Add the ground beef to the hot skillet and cook for 5-7 minutes, stirring frequently and breaking the meat into small pieces, until it is no longer pink and reaches an internal temperature of 160°F.
Drain excess fat from the beef by pouring the contents through a colander. Pat the cooked beef dry with paper towels to remove any remaining fat residue.
Return the drained beef to the skillet, add the chopped green bell pepper, onion, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the drained kidney beans, corn, tomato sauce, and chopped fresh tomatoes. Season with black pepper, garlic powder, and chili powder, stirring well to combine all ingredients.
Reduce heat to low and simmer the chili uncovered for 20 minutes, stirring occasionally, allowing the flavors to meld together.
Ladle the hot chili into bowls and serve immediately. Optionally, serve with baked tortilla chips as a dip or spoon into warm buns for a hearty meal.
Store any leftover chili in an airtight container in the refrigerator for up to 4 days, covering within 2 hours of cooking.
