Easy One-Pot Chili Con Carne
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 large garlic cloves minced
- 1 large onion diced
- 2 teaspoons of salt
- 1 pound of ground meat (i used beef but you could very well use turkey)
- 1 teaspoon of ground chili pepper
- 1 teaspoon of curry powder
- 1 teaspoon of red chili pepper flakes
- 1 15 oz. can of black beans
- 1 15 oz. can of red kidney beans
- 1 15 oz. can of sweet corn kernels
- 3 cups of stock (chicken vegetable or beef)
- 1 28 oz. can of peeled and diced tomatoes
- Carbohydrate 10.2416671965318 g
- Cholesterol 0 mg
- Fat 0.217830780346821 g
- Fiber 2.35412429512236 g
- Protein 1.42220852601156 g
- Saturated Fat 0.0561125289017341 g
- Serving Size 1 1 serving (250g)
- Sodium 2330.63469653179 mg
- Sugar 7.88754290140943 g
- Trans Fat 0.0940127456647399 g
- Calories 46 calories
In a large pot, heat up a little oil and brown the ground meat until just cooked. Set aside.In the same pot, heat up a little more oil and cook the diced bell peppers and onions, until onions are translucent (about 10 minutes).Make a small hole in the middle of the vegetables and add the minced garlic and let cook for around 30 seconds before mixing the garlic with the rest of the vegetables.Add in ground chili pepper, curry powder, red chili pepper flakes and salt and mix well to ensure vegetables are all coated with the seasoningPour in the stock and let simmer over medium-low heat for 30 minutesAdd in the browned minced meat, tomatoes, beans and corn and stir well, letting it simmer for another 20 minutes, or until chili is no longer soupy and has a thick consistency.Serve chili hot garnished with fresh spring onions and corn tortilla chips
