Rich, hearty and flavorful, this easy one-pot chili con carne is comforting, feeds a crowd and freezes extremely well. You can cook this either on the stovetop or in the slow cooker, so make a large batch of chili con carne and freeze it for the colder fall and winter days! Naturally gluten-free and dairy-free too!
- 1 pound of ground meat (I used beef, but you could very well use turkey)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large onion, diced
- 2 large garlic cloves, minced
- 1 teaspoon of ground chili powder
- 1 teaspoon of curry powder
- 1 teaspoon of red chili pepper flakes
- 2 teaspoons of salt
- 1 15 oz. can of black beans
- 1 15 oz. can of red kidney beans
- 1 15 oz. can of sweet corn kernels
- 3 cups of stock (chicken, vegetable or beef)
- 1 28 oz. can of peeled and diced tomatoes
- Chopped spring onions, for garnishing (optional)
- Corn tortilla chips, for garnishing (optional)
- Brown the Meat: In a large pot, heat up a little oil and brown the ground meat until just cooked. Set aside.
- Sauté the Veggies: In the same pot, heat up a little more oil and cook the diced bell peppers and onions, until onions are translucent (about 10 minutes). Make a small hole in the middle of the vegetables and add the minced garlic and let cook for around 30 seconds before mixing the garlic with the rest of the vegetables.
- Add the Seasonings: Add in ground chili pepper, curry powder, red chili pepper flakes and salt and mix well to ensure vegetables are all coated with the seasoning
- Simmer: Pour in the stock and let simmer over medium-low heat for 30 minutes. Add in the browned minced meat, tomatoes, beans and corn and stir well, letting it simmer for another 20 minutes, or until chili is no longer soupy and has a thick consistency.
- Garnish and Serve: Serve chili hot garnished with fresh spring onions and corn tortilla chips
Ground Meat: I’ve used ground beef in the recipe, but you can also use turkey, pork or chicken. If you prefer to make this completely vegetarian, go ahead and swap out the meat for crumbled tofu or diced mushrooms.
Vegetables: I use diced bell peppers, diced onions, and minced garlic in this recipe, but feel free to add in chopped carrots and celery too if you like.
Seasonings: I like my chili really spicy, so I use a mix of ground chili powder, curry powder and dried chili flakes. However, if that’s too much heat for you, feel free to leave out one or two of these, and reduce the quantities depending on the amount of heat you can take.
Slow Cooker: If you would like to cook this in the slow cooker, simply place all the ingredients (except the spring onions and corn tortilla chips) in a 6-quart slow cooker, mix well, and then let cook for 6 to 8 hours on low heat, or cook for 3 to 4 hours on high heat.
Storing/Freezing: If not eating immediately, place the chili con carne in an airtight container and store in the refrigerator for 5 to 7 days. To freeze, place the chili in freezer-safe containers or individual ziplock bags and freeze for up to 3 months.
Reheating the Chili con Carne: If frozen, let the chili thaw overnight in the refrigerator. Once it’s completely defrosted, transfer the chili to a pot and add in a little bit of water, mixing well, and heat it on the stovetop until it’s hot. To reheat it in the microwave, place the defrosted chili in a microwave-proof bowl with a bit of water, mix well and heat it up until hot.
Adapted from: The Kitchn
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: chili con carne