Confetti Chili
 
 
Serves: 16 servings
Ingredients
  • 2 lbs lean ground beef
  • 3 onions chopped
  • 4 large cloves of garlic, chopped
  • 1 green bell pepper, chopped (I didn't have a green pepper so I substituted with a yellow pepper)
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 - 341 ml (12 ounce) can corn niblets - do not drain (or 1½ cups) frozen corn niblets
  • 2 - 796 ml (28 ounces) cans diced tomatoes - do not drain
  • 2 - 540 ml (19 ounces) cans red kidney beans - do not drain
  • 2 tablespoons cumin
  • 2 tablespoons chili powder (or more, depending on your heat preference)
  • ½ tsp. hot red pepper flakes (or more depending on your heat preference)
  • salt & freshly ground black pepper, to taste
  • GARNISH - chopped green onions
Instructions
  1. In a dutch oven, over medium heat, scramble fry ground beef until brown. Drain any excess fat.
  2. Stir in onions and bell peppers. Cook 5 minutes more to soften vegetables.
  3. Season with cumin, chili powder, hot pepper flakes and pepper.
  4. Stir in the corn niblets, diced tomatoes and red kidney bean with their liquid.
  5. Simmer over low heat an additional 1 - 1½ hours
  6. Spoon into bowls and serve with a sprinkle of green onions or a dollop of sour cream and a sprinkling of grated cheddar cheese.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/confetti-chili/