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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I often make this chili when I'm short on time. It uses mostly pantry ingredients so it's very convenient and fast. It can be simmered longer if you like, but I enjoy the fresher taste of the green peppers when it's served right away. Ingredients:
1 tablespoon oil |
1 lb lean ground beef |
1 large onion |
1 large green pepper |
1 (19 ounce) can red kidney beans |
1 (10 1/2 ounce) can condensed tomato soup |
1 (10 ounce) can mushroom pieces |
1 tablespoon chili powder |
1/8 teaspoon dried chipotle powder (or to taste) |
1 1/2 teaspoons salt (or to taste) |
Directions:
1. Cook beef in oil until almost done.
2. Chop onion and green pepper into 1/2 pieces and add to beef. Cook, stirring often 3-5 minutes depending on how soft you want the veggies.
3. Add remaining ingredients, bring just to a boil, and reduce heat to low.
4. Simmer at least 10 minutes.
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