Chili is one of those dishes you can enjoy all year long, whether it’s at a summer BBQ or on a “chilly” winter night. I’m a fan of most chilis – vegan, black bean, red bean, spicy, etc. There are so many versions, but the recipe that I wanted to share today comes from one of my besties, Amy, who’s been making it for years. I always loved when we’d go over there for dinner and she’d tell me she made chili because it was this incredibly tasty, red bean recipe. She agreed to share it with me and when I read the recipe I was ecstatic that it was a one-pot recipe! I’m obsessed with one-pot recipes, extra bonus! It’s a great meal for entertaining because it makes a pretty large batch and you can leave it simmering until you’re ready to serve it. It’s great alone, with a side salad or baked potato and it’s really tasty over hot spaghetti topped with shredded cheese and some chopped onions.
One-Pot Red Bean Chili (serves 6)
1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1 pound ground beef (or turkey)
1 (28 ounce) can crushed organic tomatoes, undrained
2 (16 ounce cans) cans red kidney beans, drained and rinsed (it’s important to rinse them!)
1 tablespoon chili powder
1 tablespoon sugar
2 cups low sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce
1 1/2 teaspoons sea salt
1/2 teaspoon dried oregano
In a large pot, saute onions, garlic and olive oil over medium heat until onions are translucent. Add ground beef and cook until browned.
Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
Serve alone or with spaghetti, topped with shredded cheddar cheese and onions