Imagine a big steaming pot of chili… Doesn’t It have “comfort” written all over it?
This chili doesn’t have a lot of meat in it. I add loads of good-for-you roasted pumpkin seeds for bulk and crunchy contrast.
You can top your chili with chopped avocado, cold sour cream, and some grated strong cheese.
Chipotle Beef and Bean Chili
- 1 onion
- 1 green bell pepper
- 3 garlic cloves
- 1 tbsp canola oil
- ½ lb lean ground beef
- 1 chipotle pepper, minced
- 4 tsp chili powder
- 21 tsp ground cumin
- 1 tsp dried oregano
- 1 can roasted diced tomatoes
- 1 can black beans, rinsed & drained
- ½ tsp salt
- ½ cup dry roasted shelled pumpkin seeds, unsalted
Heat the oil in a large pot over medium-high heat. Add the beef and cook for 3 to 4 minutes, breaking into smaller pieces until no longer pink. Meanwhile, finely chop the onion, bell pepper and garlic and them to the pot. Cook for another 5 minutes, stirring occasionally.
Add the chipotle pepper, chili powder, cumin, and oregano. Stir in the tomatoes and cook for 2 minutes. Add the beans, and ¼ cup water (if needed), and bring to a boil. Reduce to simmer, cover and cook for 15 minutes.
Remove from the heat and stir in the salt and pumpkin seeds.