Quick Chili


1 large onion, diced
1 Tbsp. extra-virgin olive oil
1 large bell pepper (any color), diced small
1 lb. ground beef
1 28 oz. box diced tomatoes
1 8 oz. jar tomato paste
3 large carrots, shredded (you could also use mushrooms instead, for a nice variation)
1/4 to 1/2 cup water
2 cups of dried beans, cooked (mix of black, kidney and/or pinto is nice)


1/4 tsp. cumin
2 tsp. oregano
1/2 tsp. chili pepper flakes
1 1/2 tsp. salt
1/2 tsp. fresh pepper
1 Tbsp. honey
1/8 tsp. cayenne pepper

1.Add the onions and olive oil to a large stock pot, on medium heat, and saute until the onions start to soften. Add the chopped peppers, and continue to cook until onions are translucent.

2.Add the ground beef, and cook thoroughly.

3.Add the diced tomatoes, tomato paste and shredded carrots, as well as the beans. Add 1/4 to 1/2 cup of water, to thin if necessary. Bring the chili to a low boil, and then turn the temperature down to low, cover and simmer for at least 30 minutes.

4.Add the seasonings, and allow to simmer for another 10-15 minutes to blend the flavors. Do a quick taste test to decide it you need to adjust the seasonings, and if not, it’s ready!

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