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| Servings |
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Ingredients
- 1 tablespoon olive oil or butter
- 1 pound ground beef
- 1 onion diced
- 1 red bell pepper diced
- 2 celery chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon oregano
- black pepper to taste
- salt to taste
- 1 6-ounce can tomato paste
- 1 15.5-ounce can tomatoes diced
- 2 cups vegetable broth or beef broth
- 3 cans white beans
Ingredients
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Instructions
- Heat a Dutch oven or large pot over medium heat. Add oil, beef, onion, bell pepper, and celery and cook until meat is no longer pink and vegetables are tender. About 5 minutes.
- Add garlic, chili powder, onion powder, oregano, salt, and pepper. Mix well and cook for about a minute.
- Stir in tomato paste, diced tomatoes, broth, and beans. Bring to a boil, reduce heat and simmer uncovered for about 30 minutes until chili reaches desired thickness.
- Garnish with cheddar cheese, chopped onion, or sliced avocado if desired.
Recipe Notes
Recipe adapted from Kathleen Angarano, Copyright 1987.