Thick and Hearty Red Bean Chili


This chili was full of protein with lots of meat and beans. Our guests loved it. We topped it with shredded cheddar, chopped green onions and chives, and we served it with corn muffins and corn chips. Add other vegetables if desired.



2 pounds ground meat (beef or pork), browned and drained

2 large onions, chopped

2 minced garlic cloves

1 ½ Tablespoon oil

4 cans of red kidney beans (or about 2 super heaping cups of dried beans, boiled; see this post for bean conversions)

20 small tomatoes, roughly processed in a food processor

¼ cup chili powder

2 teaspoons cumin

2 teaspoons salt, or to taste

½ teaspoon ground black pepper

4 chopped thin and long green peppers (I used the lighter green, less spicy ones.)

Directions and Notes:

1. In a large pot, heat the oil. Sauté the onions and garlic for about 5 minutes.

2. Add the remaining ingredients and stir to combine. Bring to a boil and then reduce heat and simmer 30 minutes to one hour until chili is warm and flavors are melded.


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