The temperature dropped down to about 33 degrees this morning, right around the time I had to leave the house, naturally. It is too early for that kind of cold! It’s only September! And my garden probably didn’t appreciate it either. I picked my first butternut squash yesterday to make some soup. Sooo good. Seems more special when you grow it yourself. 🙂
Since it might possibly have hit 60 today… in the sun… in the middle of town… a warm and hearty dinner like chili seemed in order. I’ve been playing around with the spices on this recipe forever, and I think I’ve finally gotten it to what I consider perfect. It’s also really quick to throw together, maybe ten minutes of actual prep work and cooking down the ground beef, then once it’s all together, it simmers on the stove, burbling away for half an hour while you go read a book or check that game on the computer… oh wait that’s me. Nevermind. 🙂 Just stir it a few times while it’s cooking and it’ll be ready in 30 minutes.
One of the things I love about chili is how many vegetables you can put in it. I had parts of three different peppers, so I threw them all in.
All those veggies. And that doesn’t even count the beans. 🙂
I love the combination of the cocoa powder and allspice with all those chili spices. And that little bit of Greek yogurt added at the end makes the flavors really smooth.
- 1 pound lean ground beef
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, diced
- 1 Tbsp minced garlic
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 cup frozen corn, thawed
- 2 cups water
- 1 Tbsp cocoa powder
- 1 Tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp allspice
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup plain nonfat greek yogurt
- In a medium stock pot, brown ground beef. Drain excess grease or soak up with a few paper towels.
- Add peppers, onions, and garlic and cook until vegetables have softened, about 5 minutes.
- Add beans, tomatoes, corn, water, and spices, and stir to combine.
- Bring to a boil, reduce heat to low, and simmer for about 30 minutes, stirring occasionally.
- Remove from heat and add yogurt. Mix in thoroughly.
- Refrigerate or freeze leftovers.