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Before you jump to Homemade Chili with Kidney Beans & Beef recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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Initially, you must be extremely careful when food shopping that you don’t automatically put things in your basket that you no longer wish to eat. For example, has it crossed your mind to check how much sugar and salt are in your favorite cereal? A superb healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy every day. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.
Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to homemade chili with kidney beans & beef recipe. You can have homemade chili with kidney beans & beef using 16 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Homemade Chili with Kidney Beans & Beef:
- Get 1 onion
- Take 3 cloves garlic
- Get 1/2 Red or green bell pepper
- Provide 2 Tbsp chili powder (the spice mix)
- Use 1/2 Tbsp Cumin
- Provide 1 tsp Coriander
- Provide 1/2 tsp red pepper flakes
- Take 1 tsp oregano
- Get 1/4 tsp cayenne
- Prepare 200 g Ground beef, or beef in cut in blocks works too
- You need 1 can Tomatoes
- Get 1 can Kidney beans
- Get 450 ml Tomato juice
- Take 1/2-1 tsp salt to taste
- Take 1/8 Kabocha pumpkin, cubed (optional - adds nice sweet note)
- Provide TOPPINGS: Yogurt, sour cream, shredded cheese, etc.
Steps to make Homemade Chili with Kidney Beans & Beef:
- Mince garlic, chop onion and bell pepper into small pieces.
- Heat oil. Add onion, bell pepper, garlic, & all spices. Cook until soft and begin to brown.
- Increase the heat a bit, and brown half of the beef breaking apart with a spatula or wooden spoon. Add in the second half and brown.
- Add beans, tomatoes, tomato juice & salt (about 1/4 tsp or so).
- Simmer 30 min w/ lid on, remove lid and simmer an additional 30 min. Adjust spices to taste, adding more salt if needed. (actually, if you have time, simmer for 1 hour w/ lid and another hour without). Adjust spices and salt at the end.
- If adding in Kabocha pumpkin, add it in about 20 - 25 minutes before the chili will be done. You can add it in with the tomatoes and beans, but it tends to fall apart if simmered too long.
- Garnish with yogurt or sour cream to take away some of the heat from the spice. Add cheese if you like. Also great with fresh cilantro!
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