Your whole family will love this Southwestern Chili with White Beans! It is a quick and easy chili recipe that works for a weeknight meal or for Sunday dinner.
1red bell pepperseeds removed and diced (or any color pepper)
1 14-ozcan white beanssuch as Great Northern, drained and rinsed (or pinto beans or kidney beans)
1 14-ozcan whole corn kernelsdrained and rinsed
salt to taste(about 1 ½ teaspoons, or less if using salted broth)
¼cupcilantro leaveschopped
Optional garnishes: sour cream, shredded cheddar cheese, chopped scallions, chopped cilantro, sliced avocadosee notes below for more ideas
Instructions
Heat the olive oil in a large soup pot. Add the diced onion, minced garlic, and diced jalapeño, and saute over medium heat for 2-3 minutes. Add the chili powder and oregano, and stir well.
Add the ground beef and cook over high heat for about 5 minutes, stirring frequently to break up the ground beef.
Add the diced tomatoes and water, and bring to a boil. Add the diced bell pepper, beans, and corn. Bring to a boil. Lower the heat and simmer for 15-20 minutes, or until the chili has thickened to your liking.
Remove from heat and add salt to taste. Stir in the chopped cilantro leaves.
Ladle into bowls, and top with your favorite chili garnishes and toppings.
Notes
Chili topping ideas: tortilla chips, sliced avocado, guacamole, diced green onions, fresh cilantro leaves, fresh or pickled jalapeño, sour cream, shredded cheese, fresh lime juice, diced raw onion