Chili is one of my favourite fall meals because it’s delicious, super comforting and heart warming, and can be thrown together in minutes. It’s also naturally gluten-free, dairy-free and can be modified to be vegan (omit the beef and add an extra can of beans) or paleo (omit the beans and corn). Plus, you only need to clean a single pot at the end, which means you will be more likely to make this dish again. This chili is also super kid-friendly (aka not too spicy) especially when served with tortilla chips, which kids love, so it’s a win-win in my book!
Southwestern ChiliPrint This
- 4 slices bacon
- 1 - 1 1/2 lbs lean ground beef
- 1/2 large sweet onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1/2 red bell pepper, peeled and chopped
- 1/2 green red bell pepper
- 3 cloves garlic, peeled and crushed
- 1 can black beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 1 cup pasta sauce (I used Neal Brothers Tomato Basil Pasta Sauce)
- 1 tablespoon tomato paste
- 2 green onions, sliced
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 cup frozen corn, thawed
- Lay the bacon on a cookie sheet and place in cold oven.
- Turn oven to 400 degrees F and cook bacon for 20 minutes.
- Remove tray from the oven and let cool slightly.
- Drain fat from the tray, reserving it to cook with.
- Chop up the bacon and set aside.
- Heat a tablespoon of the bacon grease in a large pot and brown the beef. Break up ground meat as it browns.
- Add the onion and carrots and saute for a few minutes. Add the peppers, and saute for another few minutes.
- Add the garlic, beans, tomatoes, pasta sauce, tomato paste, onions, cilantro and spices and stir. Add in the corn and bacon bits and bring to a boil.
- Turn heat down and simmer for 30-40 minutes, allowing the flavours to deepen.
- Serve with shredded cheese, avocado and tortilla chips if desired.
GF, DF, SF