Chili Time!

It’s starting to feel like Fall again- celebrate the weather with some chili!  I’ve included 2 similar chili recipes- one with and one without meat. 

I like to serve both with a dollop of sour cream and shredded cheese.

Have a favorite chili recipe that you would love to share?  SEND IT TO US!!!  Please email your recipe to slumedrecipes@gmail.com. 

Vegetarian Chili

2 teaspoons oil

1 cup chopped onion

1 cup chopped bell pepper (any color)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

3 garlic cloves minced

1 (4.5 oz) can chopped or diced green chiles

1 (14.5 oz) can diced tomatoes, undrained

1 (15 oz) can black beans, drained

1 (15 oz) can chickpeas, drained –aka garbanzo beans (kidney, pinto or other beans work well too)

1 can vegetable broth

Heat oil in a Dutch oven (or large pot) over medium-high heat.  Add onion and bell pepper; sauté 3 minutes.  Add chili, cumin, oregano, garlic, and chiles; cook 1 minute.  Add remaining ingredients and bring to boil.  Reduce heat and simmer, partially covered, 20 minutes.

Black Bean and Beef Chili

1 cup diced onion

1 cup diced green bell pepper

1 pound ground beef

1 ½ cups no-salt-added beef broth

1 Tablespoon chili powder

1 ½ teaspoon ground cumin

¾ teaspoon dried oregano

salt and pepper to taste

3 garlic cloves, crushed

2 (14.5 oz) cans diced tomatoes, undrained

2 (15 oz) cans black beans, drained

Place a large skillet over medium high heat until hot.  Add first 3 ingredients; cook until browned, stirring to crumble beef.  Drain well; return meat mixture to pan.  Add remaining ingredients; bring to a boil.  Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.