Here is my recipe for chili that isn’t that brown mushy stuff they serve in a cafeteria. It is colorful as well as flavorful!
Not Your Cafeteria Chili
Peel and chop half of an onion and put it in a hot sauté pan with some olive oil for a few minutes to sweat.
Add one pound of ground meat. (I prefer beef, but turkey is good, too)
Chop and stir the meat and onion with a spatula for a few minutes, browning the meat on every side.
Add 1 bag of sliced green, yellow, and red peppers (or you can chop them fresh but the frozen bag is cheaper), 2 cans of drained red kidney beans, 1 can of drained white kidney beans, 2 cans of diced tomatoes (one with chilis in it if you like spicy). Note: I also drain the extra liquid out of the diced tomatoes because I don’t like watery chili.
For the spices, add 1 tsp salt, 1 tsp pepper, 2 tsp red pepper flakes, 4 tsp cumin, 4 tsp paprika, one half tsp cinnamon (secret ingredient!). This will give it some kick! Cut back on the red pepper flakes if you don’t like spicy.
Give it a big stir and let it sit on low heat for about 20 minutes to get the flavors all mixed together, stirring occasionally.
Final product, with my dairy free sour cream and cheese alternatives:
Happy Allergy Free Eating!