It’s a gloomy day in Phoenix – one of those days that feels a lot colder than the thermometer reads, and chili sounds like the ideal dinner.  I came up with this based largely on ingredients in my pantry and freezer, while avoiding the grocery store.

*Bonus* The leftovers would be delicious on a baked Idaho or sweet potato!

Ingredients (Serves 8-10):

• 1 TB olive oil
• 1 TB minced garlic
• 1 diced yellow onion
• 1 diced red/purple onion
• 1 lb lean ground beef
• 3 TB taco seasoning (if watching sodium, consider making your own…here’s my blend – Taco Seasoning)
• 1 lb dried black beans, soaked according to package directions
• 1/2 lb dried navy or other small white bean, soaked according to package directions
• 4 c beef broth
• 2, 14.5 oz cans of diced tomatoes (no salt added), undrained
• 1 can or bottle of beer (I like Dos Equis – or you can sub more broth or water)
• 2 c water
• 1 c frozen corn
• 2 TB of canned green chiles
• 2 green bell peppers, diced
• 1-2 tsp salt
• 1/2 c. chopped fresh cilantro (optional)
• Juice of 1 lime

Instructions:

1. Heat olive oil over medium high heat.
2. Saute onions and garlic in olive oil for 2 minutes.
3. Add ground beef and cook, breaking up with wooden spoon.
4. When beef is cooked through, add taco seasoning and stir, cooking for 2 additional minutes.
5. Add remaining ingredients other than optional cilantro and lime juice.
6. Bring to a boil, cover, reduce heat and simmer for one hour, stirring occasionally.
7. Remove cover and simmer for 30 more minutes, or until beans are cooked and chili is desired consistency.
8. Immediately before serving, stir in cilantro and lime juice.

Optional Toppings/Sides:

• Lime wedges (to squeeze the juice)
• Sour cream or nonfat plain greek yogurt
• Shredded cheddar or Mexican blend cheese
• Green onions
• Pico de gallo or other salsa
• Cornbread or tortilla chips