30 Minute Chili Recipes

Tailgate Chili American Heart Association Recipes

WEBMay 30, 2018 · Cook the beef and onion over medium-high heat for 5 to 7 minutes, stirring frequently to turn and break up the beef. Stir in the bell …

Rating: 3.8/5(131)

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HeartHealthy Slow Cooker Chili Recipe Mom On …

WEBJan 25, 2013 · 2 med onions chopped. 2 cups chopped bell peppers {red yellow, orange, green} 3 cloves garlic minced. 1 28 oz can low sodium …

1. Brown beef and drain off fat.
2. Add onion, peppers and garlic. Cook until veggies are tender.
3. Transfer to slow cooker.
4. Add remaining ingredients, stir once and cover.

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Whole30 Chili The BEST Easy, Healthy Chili Recipe for …

WEBJan 3, 2020 · Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator …

1. Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the ghee or oil. When it is hot, add the meat, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the it is no longer pink and the onion is beginning to soften, about 7 minutes. If it seems very greasy, drain it off (the amount of fat that cooks off will depend upon the meat you use).
2. Add the oregano, chili powder, cumin, chipotle chili powder, garlic powder, and cinnamon. Stir to evenly coat the meat and vegetables with the spices. Cook until fragrant, about 30 seconds.
3. Splash in about 1/2 cup of the broth and run a wooden spoon or rubber spatula along the bottom of the pot to scrape up any brown bits (this is flavor!). Add the next 1 1/2 cups broth, sweet potato, red bell pepper, green bell pepper, pumpkin and diced tomatoes and stir to evenly combine.
4. Bring the chili to a boil, then reduce the heat to a simmer. Use a lid to cover the pot part way. Continue to simmer until the chili is thickened and the sweet potatoes have softened, stirring it periodically to prevent it from sticking, about 20 to 30 additional minutes. If the chili isn't becoming as thick as you like, let it simmer for 5 to 10 minutes without the lid. If the chili seems too thick, stir in additional broth to reach your desired consistency (chili thickness is completely personal preference. We like ours fairly thick, and the chili will thicken further as it cools too). Taste and adjust seasonings. Serve hot with desired toppings.

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