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Confetti Chili

  • 8servings
  • 30minutes

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Source: www.recipegirl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 Tablespoon olive oil

  2. 1 small onion, diced (1 cup)

  3. 1 medium red bell pepper, seeded & diced (1 cup)

  4. 1 medium carrot, diced (1/2 cup)- no need to peel

  5. 2 teaspoons ground cumin

  6. 1 teaspoon ground coriander

  7. 1 pound lean (90% lean or higher) ground beef

  8. 1 (28 ounce) can no-salt added crushed tomatoes, with their juices

  9. 2 cups water

  10. 1 canned chipotle chile in adobo sauce (seeded & minced),

  11. 2 teaspoons of the sauce

  12. 1/2 teaspoon dried oregano

  13. 1 (15 1/2-ounce) can black beans (drained & rinsed)

  14. 1 (15 1/2-ounce) can kidney beans (drained & rinsed)

  15. 1 1/2 cups frozen corn kernels

  16. salt & freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in large pot over medium heat. Add onion, bell pepper and carrot; cover and cook, stirring occasionally, until softened, about 10 minutes. Add cumin and coriander and cook, stirring for 1 minute. Add ground beef; raise heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in tomatoes, water, chipotle + adobo sauce, and oregano; bring to a boil. Reduce heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.

  2. Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened. Stir in the corn and cook until heated through. Season with salt & pepper and serve.

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