This warm and toasty chili is a crowd-pleaser, and it freezes like a champ. For an extra pop of color and flavor, garnish with chopped avocado, shredded cheese, or chopped scallion.
Active time: 15 minutes
Total time: 1 hour, 15 minutes
1 pound ground beef
1 pound ground turkey
1 medium onion, chopped
2 garlic cloves, minced
1 28-ounce can (or 3½ cups fresh) diced
tomatoes and their juices
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 plum tomatoes, chopped
¾ cup ketchup
¼ cup water
1 tablespoon chili powder
1¼ teaspoons salt
1 teaspoon cumin
¼ teaspoon cinnamon
Freshly ground pepper to taste
- In a large pot over medium-high heat, brown the ground meat with the onions and garlic. Drain and return the meat to the pot.
- Add the remaining ingredients. Stir well. Raise heat to high and bring chili to a boil, then reduce heat to a simmer. Cover and cook for an hour, stirring occasionally. Taste for seasoning, adding more salt or pepper if needed.
TO FREEZE: Place chili in glass containers. Let cool at room temperature for 30 minutes and freeze for up to 3 months. To defrost: Place chili in refrigerator overnight and reheat on the stovetop.
calories 298, fat 18 g, protein 18 g, carbohydrates 17 g, dietary fiber 4 g