There’s nothing more comforting than sitting down to a big bowl of hot chili. I like to make a double or triple batch to store in the freezer or to enjoy for lunch the next day. The longer it simmers, the more flavorful it becomes; simply add more tomatoes and water if you are making it earlier in the day. Serve with a loaf of hearty whole grain bread and dinner is ready!
1 lb. Pound Extra Lean Ground Beef
½ Cup Chopped Green Sweet Pepper
½ Cup Chopped Celery
½ cup Chopped Onion
15 Oz. Can Tomato Sauce
15 Oz. Can Red Kidney Beans, undrained
2-14 ½ Ounce Cans Diced Tomatoes, undrained
2 tsp Chili Powder
½ tsp Salt
¼ teaspoon Ground Black Pepper
Shredded Tex Mex Cheese (optional)
Low Fat Sour Cream (optional)
In a skillet cook and stir ground beef, sweet pepper, celery, and onion over medium heat until meat is brown and onion is tender. Drain off fat.
Stir in tomato sauce, beans, tomatoes, chili powder, salt, and black pepper. Bring to a simmer; reduce heat. Simmer for 1-5 hours, adding more diced tomatoes and water if chili becomes too thick. Serve with cheese and sour cream.