1 lb ground beef
1 c diced onion
¾ c each diced red and green pepper
1 ½ to 2 c corn
1 can tomato paste
1 can diced tomato
1 can tomato sauce
2 cans pinto beans, drained but not rinsed
2 tsp chili powder
1 tsp chipotle chili powder
½ tsp coriander
1 tsp ground cumin
2 tsp Kosher salt
1 c water or chicken broth (as needed)
In a large pot, sauté the beef and onion until the onion is soft.
Add the tomato paste and incorporate.
Add the remaining ingredients and combine.
Add the water to achieve the thickness you desire.
Bring to a boil over medium high heat.
Cook for an additional 45 minutes covered.
Uncover and continue to cook to desired thickness.
Note- I always make chili the day before.
Fitness Matters Inc 