The simmering is what brings this chili together, allowing all the flavors to mingle. What a perfect one pot meal for colder weather.
This is a framework recipe, which enables you to use a protein, vegetables, beans and seasoning of your choice. You can also use fresh onion and garlic or powdered.
Photographed here with baked tortilla chips, sliced avocado, and diced onion on top.
Ingredients
Oil
- 2 Tablespoons canola, avocado, sesame, peanut or light olive oil
Onion
- 1 medium, diced or 2 teaspoons, dried
Garlic
- 4 cloves, minced or 1 teaspoon, dried
Vegetable
- 2 cups, chopped (bell peppers, zucchini, celery, etc.)
Protein
- 1 lb ground turkey, chicken, crumbled tofu, or tempeh
Salt
- 1 teaspoon kosher salt (½ teaspoon table salt)
Chili-powder
- 2-3 Tablespoons
Spices
- optional, dried oregano (1 teaspoon) , ground cumin (½ teaspoon)
Canned-tomatoes
- 28 oz, diced, low sodium or no-salt-added
Beans
- 1 15-oz can, low-sodium, strained and rinsed
Water
- 4 cups
Lime
- 1 medium, quartered
Cheese
- ¼ cup, shredded (cheddar or other cheese of choice)
Instructions
Step 1
In a medium-sized pot, heat oil over medium heat. If using a fresh onion, sauté for 2 minutes. If using dried onion, move to the next step.
Step 2
Add fresh garlic and pan-fry for 30 seconds. If using dried garlic, move to the next step.
Step 3
Add vegetables and sauté for 5 minutes, to soften.
Step 4
Add protein and sauté, mixing regularly to brown the protein.
Step 5
Add all remaining ingredients, except dried onion and garlic (if using). Simmer for 30 minutes. If it starts to get too thick, add additional water or cover the pot.
Step 6
Stir in onion and garlic powder. Serve with a lime wedge, and shredded cheese.
Notes
Nutrition facts are for the version made with ground turkey, bell peppers, black beans, and cheddar cheese.