A few years ago we watched Jesse James Decker on “Good Morning America“ where she shared her favorite chili recipe. It was so good that we had to bring it back.
This recipe is a great one to adopt for a vegetarian/vegan lifestyle. There are so many veggies in it that you won’t miss the meat.
Prep time: 15 Minutes
Cook time: 20 Minutes
Yield: 6 Servings
Ingredients
2 tablespoons olive oil
2 cloves garlic, chopped
3 carrots, chopped
1 medium yellow onion, chopped
1 pound ground beef (or ground turkey or chicken - leave out for vegetarian/vegan)
1 (10-ounce) can Ro-tel diced tomatoes and green chilies
3 (15.5-ounce) cans of kidney beans, rinsed and drained
2 (15.25-ounce) cans of white corn
1 (15-ounce) can of vegetarian chili
1 (15-ounce) can of tomato sauce
2 (14.5-ounce) cans of cut green beans
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon ground cumin
Tony Chachere's Creole Seasoning
Salt and freshly ground black pepper
Shredded Cheddar cheese, for serving (leave our for vegan)
Chopped fresh cilantro, for garnish
Tortilla chips, for serving
Directions
In a large pot, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 2 to 3 minutes. Add the carrots and onion and when they start to soften, after about 5 minutes, add the beef and brown for about 7 minutes, breaking it up with a wooden spatula or spoon. Drain the fat from the meat and discard the drippings.
Stir in the tomatoes with green chilies, kidney beans, corn, vegetarian chili, tomato sauce and green beans and cook for 5 minutes. Stir in the chili powder, garlic powder, cumin, Tony's seasoning and salt and pepper to taste. Cover, reduce the heat to low, and simmer until you are ready to eat.
Top with cheddar, garnish with cilantro and serve with tortilla chips.
From JUST FEED ME by Jessie James Decker Copyright © 2020 by Jessie James Decker. Reprinted by permission of Dey Street, an imprint of HarperCollins Publishers.
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