A favorite meal at our house is chili and corn bread. When Landon started breaking out in hives when we would eat chili, we knew there was something new to add to the “do not eat” list. After several tries (turkey chili on a previous post that wasn’t as great) we finally have “mastered” a tomato-less chili. Bake up some corn bread to go with it and enjoy!
2 1/2 pounds ground meat (beef if you can have it, we do turkey though)
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic minced
5 T chili powder
2 t ground cumin
2 t dried oregano
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 (15oz) can pinto beans, rinsed and drained
1 – 24oz can of chili sauce (or bottles)
1 1/2 cups broth
Brown meat on a large soup pot over medium-high heat. Drain off the grease. Add onion, bell pepper and garlic, cook and stir for about 5 minutes. Reduce the heat to medium add chili powder, cumin and oregano. Cook and stir for another 5 minutes. Reduce heat to low and stir in the chili sauce, broth, and beans. Simmer for about 35-40 minutes. Ladle into bowls to serve. If you can eat cheese, top with shredded cheese.