Protein: Chili con Carne

peppersServes: 6
Time: about 75 minutes 

3 lbs ground beef, coarse grind
2 large red bell peppers, diced into ¾” cubes
2 large yellow bell peppers, diced into ¾” cubes
4 cloves of garlic, minced
4 tablespoons chili powder
2 cups vegetable broth
8 ounces tomato sauce or diced tomato sauce if you like it chunky
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon sweet paprika
1/2 tablespoon ground cumin
6 tablespoons Manchego cheese or or other neutral cheese, freshly grated

How to:

  1. In a large pan, brown beef and drain the fat.
  2. Stir in garlic, chili powder, and cumin.
  3. Add the tomato sauce and the vegetable broth.
  4. Cover and simmer for 1 hour. Add some water if the chili gets too thick.
  5. Add bell pepper cubes, cayenne pepper, and paprika. Simmer for another 3 – 5 minutes or until bell pepper cubes are still offering resistance to the bite (‘al dente’).
  6. Season to taste with salt.
  7. Serve in a bowl and sprinkle 1 tablespoon of grated cheese on each serving.

Replace ground beef with ground turkey.
Add your cooked or raw chopped leftover veggies.

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