I call it Cabinet Chili because it’s normally a hodge podge of whatever is in our pantry/fridge that looks like it will be good with ground meat and some broth. Having had a few times where my husband especially loved the finished product, I’ve tried to make it a bit more intentional.
This recipe is very easy and low maintenance, but it’s also chocked with stuff that’s hearty and good for you. Protein, fiber, veggies, lean meat and some good spice are a treat for your tastebuds, your heart and your waistline.
Ingredients for 3-4 servings:
1lb. lean ground meat
1/2 sweet onion diced
1 garlic clove minced
4 Tbsp. chili powder
1 can diced tomatoes
1 can black beans
1 Tbsp. Italian seasoning herbs (a mix of basil and oregano will do the trick too)
Couple shakes of Tony Chachere’s Creole seasoning (to taste – it can add heat fast)
Pepper to taste (Oh, and there’s salt in the creole seasoning, so I don’t add more)
1 cup of frozen spinach
1/3 cup of chopped carrots
1/3 cup of frozen corn
2 tsp. dried cilantro (fresh is better, but it’s hard to come by out here)
1 1/2 cans of beef broth
Toppings: sprinkle of shredded Cheddar Cheese, spoonful of plain yogurt (instead of sour cream), a couple tortilla chips crumbled
Brown the meat and drain off excess grease if there is more than about a Tbsp.. If your meat is extremely lean (venison or ground turkey) you can add 1 Tbsp. of olive oil to the pan. Once it’s browned, add everything in the order it’s listed while cooking over medium heat. After you add the broth, bring to a boil, then reduce to simmer and let cook for 30 mins more. Enjoy!