I make this chili ALL the time. Seriously. Once it was early September in Ann Arbor and an abnormal 85+ degrees, and I made it – one of my roommates exclaimed, “you want to eat chili? NOW?!” Yes. Yes, I do.
The best thing about this recipe is that it takes 30 minutes from start to finish. A lot of chili recipes I’ve seen make you simmer it for a long amount of time, when all you want to do is stuff your face. It’s also extremely easy to make because you just use a packet of taco seasoning instead of the individual spices. This is also a great recipe because after you’ve made it, you have enough food to last a whole week!
– 1 cup onion, chopped
– ½ pound reduced-fat pork sausage (you can also use turkey)
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 1 package 30%-less-sodium taco seasoning mix, such as McCormick’s
– 1 14.5-oz. can Mexican-style diced tomatoes, drained
– 1 8-oz. can no salt added tomato sauce
– 1 15-oz. can no salt added light red kidney beans, rinsed and drained
– 1 19-oz. can cannelloni beans, rinsed and drained
– ¼ cup fresh cilantro, chopped
– Mexican-style cheese
1. Cook onion, sausage, and peppers in a nonstick skillet over medium-high heat until sausage is browned and vegetables are tender, stirring to crumble sausage.
2. Add seasoning mix, diced tomatoes, tomato sauce, and beans.
3. Bring mixture to a boil; cover and simmer for 5 minutes.
4. Stir in cilantro just before serving and add cheese.