Chilli with Beans (with white rice or avocado)

Chilli with Beans (with white rice or avocado)
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 4
  • 2 tablespoons Colonna Extra Virgin Olive Oil
  • 1 medium sweet onion, chopped
  • 1 green bell pepper (red or yellow if you prefer different pepper) chopped
  • 2 cloves garlic, chopped
  • 1 pound ground beef chuck
  • 2 tablespoons tomato paste
  • 2 teaspoons Spice Farms chili powder
  • ¾ teaspoon Spice Farms ground cumin (optional)
  • kosher salt and black pepper
  • 1 28-ounce can stewed tomatoes
  • 1 15-ounce can Colonna Red Kidney Beans, rinsed
  • sliced avocado, for serving or 1 bag of instant white rice
  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until tender, 8 to 10 minutes.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 1 minute.
  3. In a blender, puree 1 can of tomatoes. Add the tomato sauce, ½ cup water, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
  4. Serve with the avocado or on top of white rice


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