Chili Stew

Chili Stew

We made this dish in class last night. It’s a great dish when time is short. It is fast to make and still has plenty of flavor. Can be served as is or topped with cheese, sour cream or chopped onions.  Perfect dinner for a “chilli” night.

Chili Stew

1 pound ground beef or turkey

1 medium onion, chopped

1 small sweet pepper, chopped

1 (15 ounce) can black beans

2 (16 ounce) cans kidney beans, rinsed and drained

2c. corn, fresh, frozen or canned (drained)

1 (14.5 ounce) can diced tomatoes 

1 (8 ounce) can tomato sauce

1 (4 ounce) can chopped green chilies

1 envelope taco seasoning

2 tablespoons chili powder

1/2 teaspoon salt

 In a Dutch oven or large saucepan, cook the meat, onion and pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Serves 4-5.