Ingredients
Scale
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeds and pith removed, diced
- 2 Tbsp. olive oil
- 2 Tbsp. chili powder
- 1 Tbsp. dried oregano
- 1 lb ground beef (90% lean is recommended)
- 1 28-oz can diced tomatoes
- 2 cups water
- 1 red bell pepper, seeds removed and diced
- 2 cups Randall Great Northern Beans, drained and rinsed
- 1 14-oz can whole corn kernels, drained and rinsed
- Salt to taste (about 1 ½ tsp.)
- ¼ cup cilantro leaves, chopped
- Garnishes: sour cream, shredded cheddar cheese, chopped scallions, chopped cilantro and/or sliced avocado
Instructions
- Heat the olive oil in a large soup pot and add the diced red onion, minced garlic, and diced jalapeño.
- Sauté over medium heat for 2-3 minutes.
- Add the chili powder and oregano, and stir well.
- Add the ground beef and cook over high heat for about 5 minutes, stirring frequently.
- Add the diced tomatoes and water, and bring to a boil.
- Add the diced bell pepper, Great Northern beans, and corn; bring to a boil.
- Lower the heat and simmer for 15-20 minutes, or until the chili has thickened to your liking.
- Add salt to taste.
- Remove from heat and stir in the chopped cilantro leaves.
- Ladle into bowls, and top with your favorite chili garnishes.