The other night my hubby asked for a healthier chili for dinner. I don’t really eat chili so I wasn’t completely sure what I was doing, but this is what I came up with, a Surprise Chili. It wasn’t as spicy as most would like it, but you can just go ahead and add as much heat as you like. I also think it came out a bit thinner than what I remember seeing online, but again, I know nothing about chili so who knows. I thought it had great flavor and the only things I will do differently next time are roast the peppers first, add a little bit more heat, and a little less broth.
Even if this chili is on the brothier side I actually really enjoyed the flavor. I thought it turned out quite nice and I can’t wait to try other versions.
Can you guess my random, surprise ingredient?
What Can You Substitute For Pinto Beans?
Great northern, lima or cannellini beans could be substituted for Pinto beans.
Can Chili Be Frozen?
You can freeze chili for an extended storage period.
Freeze chili in covered airtight containers or heavy-duty freezer bags.
Chili can be stored in the freezer for up to 6 months.
How Long Will Chili Keep?
When chili is properly stored, it will keep for 4 days in the refrigerator.
Chili should be kept in a container with a lid.
Here are some more CHILI RECIPES that you’ll love:
- The BEST Chili Recipe (Made in an Instant Pot)
- Best Stove Top Chili
- Award Winning Healthy Turkey Instant Pot Chili
- Brisket Chili
- Cheesy Ground Beef Enchilada Chili
- Slow Cooker Pumpkin Chili
- White Chicken Chili
- White Bean Turkey Chili
- Dr Pepper and Chocolate Chili
- Healthy One Pot Chili Macaroni
- All our Chili, Soup, and Stew Recipes here!
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Recipe by me
- 1 Onion chopped
- 2 Cloves garlic minced
- 1 Bell pepper Red, chopped
- 1 Bell pepper Green, chopped
- 1 lb Ground Beef Lean
- 1 Jalapeno chopped
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 Teaspoon Mexican Oregano
- 1/4 Teaspoon Nutmeg
- salt and pepper to taste
- 1/2 Teaspoon Cayenne
- 1/2 Teaspoon Red Pepper Flakes to taste, but I'm a whimp
- 1 can Tomatoes Large, Crushed
- 1 cup Corn heaping, frozen
- 1 can Pinto beans drained and rinsed
- 1 3/4 Cup Water Hot
- 1 Tub Beef Broth Knorr Homestyle
- Heat a large pot over medium heat.
- Add the meat and cook until just done.
- Add the onion, draining off a little of the fat if there is a lot left in the pan.
- Cook until the onion is tender and add the garlic, cooking until fragrant, about 1 min.
- Add the peppers and jalapeno and cook until tender.
- Stir in all of the spices and continue cooking until the spices begin to bloom, about 1-2 minutes.
- Add the broth, corn, beans, hot water, and tomatoes and simmer for 1 hour on low heat.
- Serve with sour cream, cheese etc.