Chili & Football Season. A Winning Combination!
The temperatures are dropping, the games are on, and Chip’s bringing something hearty to the table!
This month’s Chip’s Tips for Eating Well features an easy, one-pot chili packed with beans, vegetables, and plenty of flavor. Whether you’re feeding your game-day crew or making dinner with leftovers for the week, this recipe is worth adding to your fall lineup.
Chip, our Vice President of Food Services at The Vistas, has traded his chef’s hat for a helmet—but good food is still the game plan.
Chip’s Game-Day Chili
Chip’s Tips for Eating Well
A little chopping, one pot, and time to simmer—that’s all it takes to bring this hearty chili to your table. Lean ground beef, colorful vegetables, and two kinds of beans make it a satisfying meal for football season and beyond.
Serves: 6
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 pound lean ground beef
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup low-sodium beef or vegetable broth
- Optional toppings: shredded cheddar, sliced scallions, plain Greek yogurt, diced avocado, or chopped cilantro
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the ground beef. Break it into small pieces and cook until browned and fully cooked, about 6–8 minutes. Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and black pepper. Cook for 1 minute. Add the tomato paste and stir for another minute.
- Add the crushed tomatoes, kidney beans, black beans, and broth. Stir well and bring to a gentle boil.
- Reduce the heat to low and simmer, partially covered, for 25 minutes, stirring occasionally. For thicker chili, simmer uncovered for a few more minutes. For thinner chili, add a splash of broth.
- Taste and adjust the seasoning. Serve warm with your favorite toppings.
Make it your own: Prefer a vegetable chili? Replace the beef with an additional can of beans and 2 cups of diced sweet potato. Use vegetable broth and simmer until the sweet potato is tender.
A simple kitchen tip: Choose no-salt-added tomatoes and beans when available. Set toppings out in small bowls so everyone can finish their chili their own way.
