WVU Chili

Ingredients

• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 2 Tbsp. olive oil (or butter)
• 1 lb. ground beef
• 1 15 oz can diced carrots, rinsed
• 1 14.5 oz can diced tomatoes with juices
• 1 14.5 oz can crushed tomatoes
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 3 1/2 tbsp chili seasoning
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• Optional Toppings: Chopped green onions, shredded cheese, whole milk, Greek yogurt or sour cream

Instructions

1. Bring a large pot to medium-high heat, add olive oil or butter, then add beef, and cook, stir, and crumble until fully cooked, about 6 minutes
2. Add remaining ingredients, mix well, and bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until veggies have softened.
3. Makes 8 cups of chili. Serve with or without optional toppings.