Let’s get one thing straight: A pot of chili shouldn’t be a dumping ground for leftovers.
The best bowls contain a range of fresh and flavorful ingredients – beyond the traditional beef and beans – for a healthy, one-dish dinner.
My favorite take on this comforting weeknight meal is power-packed and delicious with a surprising ingredient (cinnamon!) that adds just the right kick to round out the flavors.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 1/2 pounds lean ground beef or turkey
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) red kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) whole corn kernels, rinsed and drained
- 2 tablespoons chili powder to taste
- 1 teaspoon ground cumin
- Pinch cinnamon
- Salt and pepper, to taste
- 1/2 cup Greek yogurt
- 1/2 cup shredded Cheddar cheese
- Diced green onions (optional)
- Tabasco sauce (optional)
- Pickled jalapeno slices (optional)
- Add olive oil to a frying pan, and saute the onion and garlic over medium-high heat. Dump in the meat, breaking it up with a wooden spoon while cooking for 5-10 minutes, or until all the turkey turns white or beef turns brown (no longer pink). Drain excess fat from the pan, and put cooked mixture into crock-pot.
- Stir in the tomatoes with their juice, plus kidney beans, black beans, corn kernels, chili powder, cumin, cinnamon, salt and pepper. Cover and bring to a simmer on low, cooking for 1-2 hours (or longer if you want to prepare before work and come home to a hot meal!).
- Ladle into bowls, topping each serving with 1 tablespoon of Greek yogurt and 1 tablespoon of the shredded cheese. Add a few dashes of Tabasco sauce, a sprinkle of diced green onions and some pickled jalapeno slices, if desired.