ACTIVE: 25 MIN
TOTAL: 45 MIN
For a vegetarian version, skip the beef, use veg broth instead of beef stock, and add an extra can of beans.
2 tbsp. olive oil
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
4 cloves garlic, finely chopped
1 1/2 lb. lean ground beef (optional)
2–3 cans (15 to 16 oz. each) pinto or black beans, rinsed and drained. (Use 3 cans for vegetarian chili.)
2 cans (14.5 oz. each) diced tomatoes
1 can (15 oz.) tomato sauce
1 cup beef or vegetable stock
2 tbsp. chili powder
Toppings: chopped onions, guacamole, shredded cheese, sour cream, corn chips, and/or jalapeños
1. In a large pot, heat the oil over medium-high. Add the next 4 ingredients. Cook, stirring often, until the vegetables soften, about 5 minutes.
2. Add the beef, if using; season with salt and pepper. Cook, breaking up the meat with a spoon, until the meat is cooked through, about 5 minutes.
3. Stir in the beans, diced tomatoes with juices, tomato sauce, broth, and chili powder; bring to boil. Reduce the heat, then cover and simmer until the flavors meld, about 20 minutes. Serve with toppings.