It’s March, and while it’s not necessarily Spring yet, it’s certainly starting to feel like it. I’ll also admit that I haven’t had my usual energy to do much cooking or prepping, so this week is about keeping things simple and delicious, and helping my husband not spend money on lunch everyday for the rest of the week. Nevertheless, chili is something that I have always loved making because you can virtually make anything into a chili. I have a traditional chili on the blog already, but decided to ramp this one up with black beans, garbanzo beans (chickpeas) and roasted corn, all ingredients easily found in Trader Joe’s. I must admit, I couldn’t stop “taste testing” this one as it simmered.
I’ll keep this blog post super simple and cut right to the ingredients and recipe directions, because mama’s tired and needs her sleep (after all, we only have 10 more days until bub is due and I’ll need as much sleep between now and then as possible!).
- 1 lb grass-fed ground beef
- 1 28-oz can crushed tomatoes
- 1/2 yellow onion, finely chopped
- 1/2 can rinsed and drained garbanzo beans
- 1/2 can rinsed and drained black beans
- 1 cup Trader Joe’s frozen roasted corn
- 2-3 tbsp Chili powder
- 2 tbsp Paprika
- 2 tbsp cumin
- 2 tbsp garlic powder
- A shake of red pepper flakes
- In a large pot (I love my Staub cocotte), add 1 tbsp of olive oil to the pot and turn the heat to medium. Add in chopped onions and saute until fragrant.
- Add in ground beef and brown until done. Add in can of crushed tomatoes, and seasonings (you’ll more than likely need more seasonings as the chili builds).
- Rinse and drain black beans and garbanzo beans, add them to the chili and stir to combine. Add in the cup of frozen corn and add a second round of seasonings (as desired, taste the chili first – when I did this I noticed it needed more smokey flavor so I added more chili powder).
- Turn heat to low/simmer and cook for another hour, stirring occasionally as to not burn the bottom.
- Serve with rice, potatoes, or quinoa!