Chili with Corn Bread
Servings: 8 servings
Ingredients
- 1 lb ground beef or turkey see Variation for vegetarian or vegan version
- 1 19 oz can black beans
- 1 19 oz can red kidney beans
- 1 large onion diced
- 1 28 oz can diced tomatoes (NOT seasoned)
- 1 cup water
- 227 grams sliced mushrooms
- 2 Tbsps chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 39 gram pkg Fajita Seasoning (I use Old El Paso)
- 1 7.6 oz can Green Mexican Sauce optional (I use La Costena). If not using add 1 tablespoon white vinegar with the tomatoes.
Instructions
- Brown ground meat in a large dutch oven.
- Add onions, chili powder, Fajita seasoning, black pepper and salt. Sautée another 4 minutes to toast the spices.
- Drain and rinse the beans in a colander. Add beans, tomatoes and mushroom. Mix well.
- Allow to simmer 20-30 minutes to combine flavours and heat through.
- Taste the mixture for heat. Add Green Mexican sauce to taste. Allow to simmer another 5 minutes or so before serving.
Notes
To make this vegetarian or vegan, sauté onions in 2 Tbsps vegetable oil along with spices til onions are soft and then add the remaining ingredients. You may want to increase the amount of mushrooms to taste and/or add some thinly sliced carrots. See the Basic Corn Bread recipe for variations on how to serve corn bread on the side or as a dumpling topping.