This chili recipe is AMAZING. Dusty has requested it multiple times since I first made it. It’s tasty and comforting during the colder seasons. I love making it in big batches and freezing some of it for a day when I don’t have as much time to prep it. It’s that good – that leftovers are totally OK in our book. I’m positive you’ll enjoy it too.
2 tbsp olive oil
2 chopped red peppers
1 lb ground turkey, chicken or ground beef (whichever you prefer)
1 large yellow onion diced
2 tbsps minced garlic (I like the squeezable tube)
1 simply organic vegetarian chili seasoning packet
1 can diced tomatoes and chilis (10 oz) – or just plain tomatoes without chilis if you want to avoid spice
1 can tomato paste (8oz)
1 large stalk of celery chopped
3 cups of water
green onion for garnish
cheddar cheese to sprinkle on top
sour cream if desired
Brown meat of choice in a pan. Chop your peppers, onion, and celery. Add olive oil and garlic to a stock pot on your stop top. Once heated, add in your chopped veggies. Stir until tender. Add both cans of tomatoes and diced chilis. Stir together. Add seasoning packet. Add cooked meat. Add 3 cups of water. Simmer for an hour.
Serve with green onion, cheddar cheese, and sour cream on top!