Bell Pepper Chili Recipe

I wasn’t going to post this tonight but I am still licking my lips at how amazingly delicious this was. I haven’t had chili in a while This might be the best darn chili I’ve ever made. So naturally, I had to share it with you. It felt great to cook again and I realized how much I’ve missed it.

This recipe is easy and took less than 30 minutes. I did it all in one pot which is now sitting in the fridge. I find chili’s, stews and soups often taste better the next day after sitting in the fridge all night. It gives the juices time to settle.

The great thing about chili is you can easily free the leftovers for up to 3 months. Just take the time to label your food containers otherwise you’ll be questioning how long the items have been in your freezer.

Ingredients

  • 1 package of lean ground beef
  • 1 yellow bell pepper chopped into small pieces
  • 1 orange bell pepper chopped into small pieces
  • 1 purple or red onion chopped into thin slices
  • 1 can of pork beans (should have tomato sauce)
  • 1 teaspoon of soy sauce
  • 1 tablespoon of olive oli
  • 1 teaspoon of minced or crushed garlic
  • Spices: black pepper, salt, oregano, basil
  • Optional: chili flakes (spices)

Yes, I used my famous deli Fajita mix for this. I’m that lazy – but it’s delicious. I used Campbell’s porkbean with tomato sauce with this recipe.


Preparation

Using a large pot, heat up some olive oil on medium high heat on the stove top. Next add in the onions and minced garlic. Let the onions cook until lightly brown.

Add in the ground beef and season with the pepper, salt, and oregano. Cook until the beef is no longer pink. Use your wooden spoon or spatula to crumble the beef into tiny pieces.

Add in the can of beans and soy sauce. Mix well. Cook for another couple of minutes. Add in the bell peppers and stir well. You can add more seasoning here if desired.

Bring the chili to a boil and reduce the heat until the chili is simmering. This part is optional. I like to let my chili’s and stews simmer for about 5-15 minutes before serving. It just brings out the flavour so much more.

Also optional, turn off the burner, remove pot from the hot surface. Cover with a lid and let the chili sit for a few minutes. This can help the sauce thicken up before serving.



Serving

The great thing about chili is that it’s so versatile. You can use it as stuffing for tacos or fajitas. Or you can eat it on its own. Or do like I did and serve with a side of wheat tortilla chips.

This recipe will feed you for days. Or you can freeze the leftovers and store it up to 3 months in the freezer.

Something I learned early on when it came to batch cooking was to label containers. I just might create some printable labels that you can use for your food containers.

I don’t know what I did differently with this recipe. Maybe it was the bell peppers. But it was absolutely delicious.

You could add some more types of beans like kidney or black beans but honestly it was great with just the can of Campbell’s pork beans. Sometimes I do add in tomato sauce but it’s not necessary.


What is your favorite chili recipe? Have you ever tried it with bell peppers? If so, let me know in the comments. And let me know if you try this recipe and love it or hate it. I’m still licking my lips. Those tortilla chips are delicious.

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