Semi-Homemade Chili

February 9, 2011

This was SO easy to make.  It’s great for a really cold chilled-to-the-bone kind of day – very hearty and very filling.

2 cans of Trader Joe’s vegan black bean chili
1 can of kidney beans, rinsed and drained
1 lb of ground beef
1-2 Tbsp chili powder
cumin/paprika (about 1/2 tsp each)
1 yellow onion, diced
2 garlic cloves, minced
1/2 cup of beef broth (I used water, but beef broth is a better choice)
Heat a deep skillet over medium heat.  Warm 1 Tbsp oil, add onion and saute until soft and translucent. Add garlic and stir for 30 seconds or so.  Toss in ground beef and sprinkle with spices.  Brown slightly and add beef broth. Once beef is cooked through, add the cans of black bean chili and kidney beans.  Simmer for 10-15 minutes (the longer the better), and serve topped with sour cream, diced avocado, tomato, chopped red onion, cheese and blue corn chips.
It may not be made from scratch, but it’s about as good as we get these days 🙂

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