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Last Minute Chili
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Description
After a long summer of grilled foods & cold salads, one of the first cold weather foods I make when the leaves turn and the windows get closed is chili. My version cooks up quickly enough that I can put it on the table in a reasonable amount of time (45 minutes or less), or if I want, it can be made ahead and reheated easily.
Ingredients
- 2 pounds Ground Beef, Turkey Or Soy Crumbles
- 1 Tablespoon Olive Oil
- 4 stalks Celery, Diced
- 1 whole Medium Onion, Diced
- 1 cup Assorted Peppers (I Like Frozen Grilled Bell Peppers)
- 1 can Light Red Kidney Beans (do Not Drain)
- 1 can Dark Red Kidney Beans (do Not Drain)
- 1 can Diced Tomatoes (I Like Fire Roasted Tomatoes)
- 1 can Condensed Tomato Soup
- 1 can Water (use Soup Can To Measure)
- 1 Tablespoon Chili Powder, More Or Less To Taste
- 1 Tablespoon Cumin, More Or Less To Taste
- 1 pinch Salt
- 1 pinch Black Pepper
Preparation
In a large pot appropriate for stovetop simmering, cook your meat/soy until browned; transfer to a bowl.
Add to your pot the olive oil, celery, onions, and peppers. Cook them on medium heat until softened.
Add back your meat/soy, in addition to the beans and their juices, tomatoes, soup, and 1 soup can of water (2 if you like your chili less thick). Mix everything together and add the spices. Depending on who you’re feeding and their tastes, you may want to gradually increase the spices until you reach the desired flavor and level of heat.
Simmer on medium heat until heated through and the beans are tender.
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miammiam on 11.22.2009
This was a delicious chili recipe that my whole house enjoyed. I used soy crumbles as an alternative to ground beef, and also liberally added some ground cayenne pepper for additional spice. I loved how easy and quick this was to make!