Big Pot of Delicious Chili (10 Days of Family Friendly Soups)

Are you calling me out on my non-soup chili recipe??   Let's call a spade a spade - you make it in the same pot as you make your soups, with practically all the same ingredients, and you eat it with a spoon.  Chili is a soup.

(Even if it wasn't, I'd still give you this recipe because it's so easy and so darn good!)

This series: I've made a lot of soup in the past few years.  I've come to know what my family will eat and what they won't.  Why don't you put my experience to work for you?!  Hope you find something tasty!  (I think you will!)

10 Days of Family Friendly Soups (or a chili!) :: Day 10  

(last day - happy face or sad face? I'm not sure which...)

Over three years ago, we took a family vacation meeting up with two other families for a weekend of fun.  One of the other moms made this chili while we were there and I have remained loyal to it ever since.  Whenever we eat it the kids still ask, "Is this Mrs. Smiths chili?"  I always tell people, if you don't already have a chili recipe that you love, make this your go-to chili.  No other chili recipe needed... at least not for my family!   This is a favorite and I think you'll like it also.  (bonus points - it super easy to make!)   

Big Pot of Delicious Chili

Ingredients

(Note: this recipe makes a big pot of chili, suitable for a large family dinner and then some.  It can easily be cut in half for a smaller dinner!)

1 lb. ground beef, cooked (or 1/3 c. bulgur wheat for meat-free option)

olive oil

1 1/2 large onions, finely diced

2 cloves garlic

1 large green pepper, finely diced

2 cans (28 ounce each) diced tomatoes

1 can (15 ounce) tomato sauce

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can red beans, drained and rinsed

1 c. frozen corn

2 tsp. chili powder

2 tsp. salt

2 tsp. paprika

 1 tsp. black pepper

2 T. Worcestershire sauce

Instructions

In large pot, heat olive oil over medium heat.

Saute onions and garlic.  Add green peppers and continue to saute.

Add remaining ingredients.  Stir thoroughly to combine.

Simmer for as long as you want...  1 hour-ish.

(If using the bulgur wheat instead of beef, stir every so often to bring it back up from the bottom of the pot.)

Notes

This chili freezes well.  Just thaw, reheat, and eat.

Serve with shredded cheese, sour cream, and tortilla chips or corn bread.  

The first time I made the chili without meat and used the bulgur wheat instead, no one noticed.  Kids and husband ate it up.  (well, my husband noticed, but he played along...)  Now, I rarely make it with meat to keep it a "budget" meal.

Eating with Diabetes??  Here's your carb info:

meat variety, 1 c = approx. 28 carbs

bulgur wheat variety, 1 c = approx. 32 carbs

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When the 10 Days Series is over, all soup (and chili!) recipes will be available on 

The Soup Savvy Page at the top.  So please feel free to Pin them now, or come back and visit the soup page another time!  You won't miss out on anything!