It’s getting cold now and I wanted a light, flavor-packed chili, that I didn’t spend hours slaving over. This version is light, super tasty and makes a ton so feel free to freeze some of it. Better yet, invite some friends over and enjoy it with them. There’s a hint of spice here, after all what’s chili without a lil’ bit of spice? Don’t worry it’s barely there so don’t be scurrred. Hahaha. If you’re concerned, reduce the chipotle seasoning to 1 Tbsp instead of 2. This chili comes together in 45 minutes, 1:45 minutes or three hours. You choose.
Ingredients
- 2 lbs ground beef
- 1/2 medium white onion
- 1/2 medium red onion
- 1 cubanelle pepper optional
- 1 red bell pepper
- 4 cloves garlic
- 1 bunch cilantro
- 2 Tbsp cumin powder
- 2 Tbsp chili powder
- 2 Tbsp mineral salt
- 2 Tbsp Mrs Dash chipotle seasoning
- 1 packet Goya Sazón natural & complete seasoning no salt added
- 24 oz chicken broth
- 1 can kidney beans - drained and rinsed
- 1 can black beans - drained and rinsed
- 2 10 oz cans Rotel diced tomatoes
- 1/2 cup Pace picante sauce- mild or medium if you want more spice
Instructions
- Brown ground beef to render the fat, then place in colander. Drain and rinse under hot water (do not skip this step)- set aside
- Rough chop onions, peppers, garlic and cilantro- place in bowl and set aside
- If you’re in a hurry and want this ready now, place all ingredients above in pressure cooker, add seasonings, beans, tomatoes and Pace, then cook under pressure for 30 minutes.
- Alternately, add all to slow cooker and cook on low for 3 hours, or high for 90 minutes.
- See below for serving options
Notes
A 1 cup serving is low fuel. To make it a true C, serve that one cup over 1/2 cup brown rice, or with 1/2 serving of baked tortilla chips. Alternately to make it a true F, serve 3/4 cup with cheese and avocado, over a bed of cauli rice.
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