Homemade Chili’

This is one of my favorite go-to recipes. I began making homemade spice mixes to go with it in order to ensure a dairy-free, heathier recipe. Omit meat products and this recipe is an easy vegetarian meal. Normally made for cool nights when you want a warm, comforting dinner, this recipe can also be made in the summer to be used as dip for chips with salsa.

ingredients

1 can black beans

1 can kidney beans

1 can whole kernel corn

1 can diced tomatoes

1 small white onion chopped

1 small yellow onion chopped

1 small green pepper chopped

2 to 3 cloves garlic, minced

1 pound ground beef or turkey

1 can tomato paste

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon chicken bouillon powder

1/2 tablespoon chili powder

Directions

In a large Dutch oven or stock pot, fry ground meat until browned, about 7 to 10 minutes. (Omit this if you want to make a vegetarian meal)

Stir in chopped onions, garlic, bell pepper, and cook on medium heat for 5 minutes.

Stir in cans of diced tomatoes and corn, including the liquid and cook for another 5 minutes

Stir in both cans of beans, including liquid. Cook on medium heat for 10 minutes.

In a small dish, combine all the spices together until well blended. Add the mixture to the chili, stirring well. Reduce heat to low, and simmer for 20 to 30 minutes, stirring occasionally.

Stir in tomato paste and simmer for another 15 to 30 minutes until the chili consistency is to your . This helps to make the chili thick. Otherwise, you’ll have to cook it longer.

Stirring occasionally will prevent the chili from sticking to the bottom.

Serve hot and enjoy!