Southwestern White Bean Chili
Your whole family will love this Southwestern White Bean Chili! It is a quick and easy recipe that works for a weeknight meal or for Sunday dinner.
- 1 small red onion (, diced)
- 2 cloves garlic (, minced)
- 1 jalapeño pepper (, seeds and pith removed, diced)
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 lb ground beef ((90% lean is best!))
- 1 28-oz can diced tomatoes
- 2 cups water
- 1 red bell pepper (, seeds removed and diced)
- 1 14-oz can white beans ((such as Great Northern Beans), drained and rinsed)
- 1 14-oz can whole corn kernels (, drained and rinsed)
- salt to taste ((about 1 ½ teaspoons))
- 0.25 cup cilantro leaves (, chopped)
- optional garnishes: sour cream (, shredded cheddar cheese, chopped scallions, chopped cilantro, slic
- Heat the olive oil in a large soup pot. Add the diced red onion, minced garlic, and diced jalapeño, and saute over medium heat for 2-3 minutes. Add the chili powder and oregano, and stir well. Stir in the ground beef and cook over high heat for about 5 minutes, stirring frequently.
- Add the diced tomatoes and water, and bring to a boil. Add the diced bell pepper, beans, and corn; and bring to a boil. Lower the heat and simmer for 15-20 minutes, or until the chili has thickened to your liking. Add salt to taste. Remove from heat and stir in the chopped cilantro leaves.
- Ladle into bowls, and top with your favorite chili garnishes.