Do you know the secret ingredient to making a quick chili that tastes like it's been simmering for hours? Puree a can of beans. It thickens the chili without all the time on the stove, so you can whip this chili out in about 30 minutes. Ground chicken, beef, or veggie crumbles also work great. Top it with your favorite chili fixings like avocado, cilantro, tortilla chips, Etc...
Ingredients
- 1 15 Oz can black beans - drained and rinsed
- 1 15 Oz can pinto beans - not drained
- 3/4 cup water
- 1 Lb ground turkey, beef, chicken, veggie crumbles...
- 1/4 cup red onion, diced, more for garnish
- 1 10 Oz can Rotel diced tomatoes and green chiles
- 1 package of taco seasoning or a batch of Taco Potion No. 19 - just the seasoning, not the beef broth and enchilada sauce.
- Skip these if using Taco Potion No. 19:
- 1+ Tbs ancho chili powder
- 3/4 Tbs ground cumin
- shredded cheddar and Greek yogurt for topping
What to do with them...
- Pour the can of pinto beans into a bowl or blender, add 3/4 cup of water, and then either pour it all into a blender or a food processor or use a hand-held emulsifier and liquify until smooth
- In a large pan add some EVOO to heat, then brown the ground meat or veggie crumbles. While browning, toss in the diced red onion and saute for about 10 minutes.
- Add the tomatoes, the black beans, the pureed beans, the taco seasoning, the chili powder and cumin.
- Bring to a boil over medium heat, then reduce the heat to low and simmer for at least 10 to 15 minutes, stirring occasionally.
- Serve topped with cheese, yogurt, onion, and whatever else you'd like to use.