From: Woman's Day US
Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
Cal/Serv:
397
Trisha Yearwood's chili recipe has all the classic elements, but with a twist or two. Using shredded instead of chopped carrots shortens the simmering time, while refried beans give it that thick and hearty consistency.
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Ingredients
- 1 Tbsp. olive oil
- 2 clove garlic
- 4 scallions
- 1/2 lb. lean ground beef
- 1 1/2 Tbsp. chili powder
- 1/4 tsp. cayenne pepper
- 1 can fire-roasted diced tomatoes
- 1 can black beans
- 1 can vegetarian refried beans
- 1 medium red pepper
- 4 medium carrots
- 1/2 tsp. brown sugar
- kosher salt
- Steamed long-grain rice
- sour cream
- chopped fresh cilantro
Directions
- Step 1Heat the oil in a large saucepan over medium heat. Add the garlic and scallions and cook, stirring, for 1 minute. Add the beef and cook, breaking it up with a spoon, until starting to brown, 5 to 6 minutes; stir in the chili and cayenne and cook for 1 minute.
- Step 2Add the tomatoes, beans, pepper, carrots, sugar, 1 cup water, and a pinch of salt and bring the mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12 to 15 minutes. Serve topped with rice, sour cream, and cilantro, if desired.
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