This Dutch oven chili is a hearty and delicious chili made with ground beef, beans, sweet potato, bell pepper and corn, this chili is loaded with veggies and flavour. Plus, it’s ready in under 45 minutes, making it doable for a weeknight dinner.
540-mL/ 19-oz can kidney beans, drained and rinsed
341-mL/ 12-oz can corn kernels, drained
Optional toppings:
1avocado, diced
½cupgrated cheddar cheese
2tablespoonchopped cilantro
Instructions
In a large pot, heat olive oil over medium heat. Add onions and cook for 2-3 minutes until slightly translucent. Add ground beef, cook, and crumble until browned and almost fully cooked about 5 minutes.
Add garlic, jalapeño, chili powder, cumin, steak spice, coriander and salt. Cook until fragrant, about 1-2 minutes. Add crushed tomatoes and diced tomatoes.
Bring to a simmer, add bell pepper and sweet potatoes. Cook, covered for 15 minutes.
Add beans and corn, cover and simmer for another 5 minutes.
Notes
If you like a thinner chili, you can use broth to thin it out. You could also add some beer!
To freeze the leftovers. Transfer cooled chili to a large freezer bag, and seal completely, removing as much air as possible. Flatten into an even sheet, and freeze.
If you're able to wait, the chili gets better the next day!
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