Healthy and delicious. I skipped the meat entirely, and it was still terrific. Recipe courtesy of health.com.
My Private Note
Units: US | Metric
- 44.37 ml vegetable oil
- 453.59 g turkey (not a combination) or 453.59 g ground beef (not a combination)
- fresh ground pepper
- 1 large onion, chopped
- 14.79 ml garlic, minced
- 4.92 ml ground cumin
- 14.79 ml fresh oregano, chopped or 4.92 ml dried oregano
- 473.18 ml tomatoes, chopped (diced canned are fine, don't bother to drain)
- 1-2 chile (seeded and minced)
- 453.59 g dried pinto beans (rinsed and picked over and soaked if desired) or 453.59 g kidney bean (rinsed and picked over and soaked if desired)
- 118.29 ml fresh cilantro, chopped
- 1Put the oil in a large pot over medium-high heat.
- 2When it's hot, add the ground meat and sprinkle with salt and pepper.
- 3Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up until the meat browns all over (5 to 10 minutes).
- 4Add the onion, and cook, stirring once in a while, until it softens and turns brown (3 to 5 minutes).
- 5Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
- 6Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2 or 3 inches.
- 7Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover.
- 8Cook, undisturbed, for 30 minutes.
- 9After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently.
- 10Add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
- 11When the beans begin to soften (30 to 60 minutes, depending on the type of bean and whether you or not you soaked them), sprinkle with salt and pepper.
- 12Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact. This will take about the same amount of time as it took for them to soften.
- 13When the beans are very tender, taste, adjust the seasoning, and serve garnished with cilantro.
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Nutritional Facts for Chili from Scratch
Serving Size: 1 (190 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 354.4
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 2.1 g
- Cholesterol 38.5 mg
- Sodium 48.2 mg
- Total Carbohydrate 40.2 g
- Dietary Fiber 9.9 g
- Sugars 3.5 g
- Protein 24.6 g