Ingredients for Chili Cookoff Winner
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 cup frozen corn
- 1 large red onion, chopped
- 3/4 teaspoon garlic powder
- 2 tablespoons ground cumin
- 1/4 cup chili powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon cocoa powder
- 1 1/2 lbs ground beef
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon cloves (optional)
- 1/2 cup vegetable broth
- 1 tablespoon brown sugar (optional)
- olive oil, as needed for sautéing
- 1 medium bell pepper, diced
- lime juice, to taste
- fresh chopped jalapeños (optional), for garnish
- sour cream or Greek yogurt (optional), for serving
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How to Make Chili Cookoff Winner
- Sauté the onion and garlic in olive oil over medium heat for 5 minutes, until softened.
- Add the bell pepper and cook for another 3 minutes.
- Stir in the chili powder, cumin, oregano, cayenne pepper, and salt. Cook for 1 minute more, stirring constantly, to toast the spices.
- Add the diced tomatoes, tomato paste, vegetable broth, and kidney beans. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the chili has thickened and the flavors have melded.
- Stir in the corn and lime juice. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh chopped jalapeños and a dollop of sour cream or Greek yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
34g
Fat
1g
Carbs
14g