Game Day Chili

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Several of you asked for more chili recipes and I hear you because our household wants it too! The snow keeps coming in random spurts and when our TV is on, 50% of the time it is turned to football. (I’m guessing we aren’t the only ones?!) With that combo, the need for chili is high. 😉 This recipe is ideal for a few people or can be doubled for a crowd.

Also with this time of year, comes crazy sicknesses, especially for all the teachers out there! I need to be eating foods that boost my immune system and are healthy to keep all the germs at bay. I created this chili with that in mind. Did you know that one chopped red bell pepper contains almost three times more vitamin C than an orange? It’s also a great source of vitamin A, which promotes eye health. (Why not, right?!) I could go on about the hidden immune boosters in this chili but take my word for it and add it to your menu for the week! 😉 


Ingredients:

  • 1 lb ground hamburger
  • 1 red bell pepper, seeded and chopped
  • 1 orange bell, pepper seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 white onion, chopped
  • 3 tsp garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 15 oz. can black beans
  • 28 oz can diced tomatoes
  • 2  cups vegetable broth 
  • 1/2 cup water
  • 1 tablespoon balsamic vinegar

Toppings: (optional)

  • Stonyfield Organic Plain Greek Yogurt
  • cilantro
  • shredded cheese
  • tortilla chips

What to do:

On medium to medium high heat, cook ground hamburger until lightly brown. Remove any excess grease. Add bell peppers, jalapeno, and white onion. Cook for about 8 minutes, stirring occasionally. Add garlic, chili powder, cumin, turmeric, paprika, and salt. Stir and cook one to two minutes. Add black beans, tomatoes, broth, water, and balsamic vinegar. Stir and bring to a boil. Once it starts boiling, reduce to a simmer and keep slightly covered. Cook for 45 minutes, stirring occasionally. After 45 minutes, blend two ladles and add back to chili. Stir and cook for an additional 5 minutes. Serve with desired toppings!