It was one of those weekends where you just want to cozy up at home and stay warm. I had some quality time in my tree stand, the first morning was -10 degrees Celsius so by the time I got home all I could think of was Coffee, Bailey’s and making something for dinner capable of defrosting me. So I settled on this Smoky White-Bean Chili. Not only is it the easiest thing to make, it has lots of great flavour. I added some smokehouse seasoning which enhanced the flavour of the chipotle peppers. With some pretzel buns and a fireplace, you’ll feel warm in no time.
Smoky White-Bean Chili
- 1 tsp olive oil
- 1 small pkg. extra-lean ground beef
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tbsp dried oregano
- 3 chipotle peppers in adobo sauce, finely chopped
- 1 green or red pepper or zucchini, chopped
- 1 large white onion, chopped
- 1 can white kidney or navy beans, drained
- 1 can crushed tomatoes
- 4 tbsp Chili Sauce
- 1/2 tsp smokehouse flavouring (add at your discretion)
- In large pot cook beef, peppers, onion and garlic for 5 to 7 min.
- Add remaining ingredients and bring to a boil, then reduce to medium-low. Cover and simmer for 30-40 min.
- Enjoy!
Beautiful Fall Night, but a little chilly!
Warm, Smoky Chili
Looks good..I’ll have to try it for a variation of my standard old chili recipe.
No diced/chopped tomatoes, decided not to add any badness to this chili 🙂
OMG we love white bean chili…this is getting made THIS week!
Mmmm this sounds good, I need to get back on a healthy track this week with lots of soups & warm meals. I will be cooking up a storm & just might have to try this Brandy!
Sounds perfect after a day out getting wood or hunting! I’m giving it a whirl this weekend!
And if you make a big batch, it lasts for a couple days. Which is nice so you can focus your attention on hunting not cooking!
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