Ingredients
Scale
- 1 lb ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup chicken or vegetable broth
- Optional toppings: sour cream, shredded cheese, green onions, or avocado
Instructions
- Start by gathering your fresh ingredients for the Ned Flanders chili.
- In a large pot over medium heat, add olive oil and sauté chopped onions and bell peppers until soft.
- Add minced garlic and cook for an additional minute, then introduce the ground meat, seasoning with salt and pepper, and brown it.
- Combine browned meat with diced tomatoes, kidney beans, black beans, chili powder, cumin, and broth; stir and bring to a boil before reducing to a simmer.
- Allow chili to cook for about 30 minutes to meld flavors, then serve in bowls topped with sour cream, cheese, green onions, or avocado.
Notes
- Leftover chili can be stored in an airtight container in the fridge for up to 4 days.
- Chili can be frozen for up to 3 months; cool completely before freezing.
- To adjust spice level, add jalapeños or hot sauce as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Omni
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg