Chili is like the chicken salad of fall & winter. In the summer, nothing hits the spot better than a savory chicken salad. There’s hundreds of ways to make it and more than one is “right” and both of these qualities are true of chili as well.
And as we start reaching cooler temperatures, I am more and more excited for chili season.
So I kicked it off the only way that seemed appropriate… by making chili.
But not just any chili… this is Chile Verde.
And you MUST say it in your best Sofia Vergara accent.
It doesn’t taste as good if you don’t. Trust me.
Here’s what you’ll need:
The gang: red bell pepper, chili powder, ground cumin, onion, pinto beans, salsa verde, garlic, and ground beef or turkey.
Not pictured: cayenne pepper, which I did not add because I’m not into the spicy food scene. But I encourage you to add it if you are!
Recipe from Eating Well:
1 lb lean ground beef or turkey
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 T chili powder
2 t ground cumin
¼ t cayenne pepper, or to taste
1 16-oz jar green salsa, green enchilada sauce or taco sauce
¼ c water
1 15-oz can pinto or kidney beans, rinsed
Cook beef, bell pepper and onion in a large saucepan over medium heat until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Top with tortilla chips, monterey jack, or cilantro. I promise you’ll warm right up.
Happy Chili Season,