Fiesta Chili

• ¼ cup extra-virgin olive oil

• 1 large yellow or red onion, finely chopped

• Salt

• Black pepper

• 4 garlic cloves, finely chopped

• 1 pound ground beef

• 1 jalapeño, finely chopped (if you want more spicy, use 2)

• 1 Tablespoon tomato paste

• 1 (15-ounce) can pinto beans, drained and rinsed

• 1 (15-ounce) can black beans, drained and rinsed

• 2 (15-ounce) cans diced fire-roasted tomatoes with green chiles

• 2½ cups low-sodium chicken

• 2 cups frozen corn

• Handful cilantro leaves and tender stems, roughly chopped

Seasoning Mix

• 1 Tablespoons chili powder (if you want more spicy, use 2 Tablespoons)

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon dried oregano

Toppings (optional, but I highly recommend it)

• Chopped avocado

• Pickled red onion

• Grated Cheddar

• 1 can of pickled hot jalapeños

• Sour cream

• Tortilla chips

• Lime wedges

• Chopped Parsley

1) Prepare the first part of the cooking Ingredients, they will be added in stages (4 minutes)

• ¼ cup extra-virgin olive oil

• 1 large yellow or red onion, finely chopped

• 4 garlic cloves, finely chopped

• 1 pound ground beef (or pork, turkey, chicken)

• Salt and black pepper

2) Make the Seasoning Mix (2 minutes). In a small bowl mix the following ingredients

• 1 Tablespoon chili powder (if you want more spicy, use 2 Tablespoons)

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon dried oregano

3) Prepare and gather the second part of the cooking ingredients; they will all be added together (4 minutes)

• 1 Tablespoon tomato paste

• 1 jalapeño, finely chopped (if you want more spicy, use 2 jalapenos)

• 2 cans (4 oz each) diced green chiles

• Drain and rinse 1 can (15 oz) pinto beans

• Drain and rinse 1 can (15 oz) black beans

• 2 cans (15 oz each) diced fire-roasted tomatoes

• 2½ cups low-sodium chicken or vegetable broth (or water)
  
  

4) Prepare Final Ingredients (3 minutes)

• 2 cups frozen corn

• Handful of cilantro leaves and tender stems, roughly chopped

5) Gather Optional Toppings (2 minutes)

• Chopped avocado

• Pickled red onion

• Grated Cheddar

• Pickled jalapeños

• Sour cream

• Tortilla chips

• Lime wedges

• Chopped Cilantro

1) Heat a large pot over medium heat

• Add and heat olive oil (1 minute)

• Add onion and cook until golden, stirring occasionally (5-8 minutes)

• Add garlic and cook until fragrant (30 seconds)

2) Keep temperature at medium heat

• Add ground meat, break it up with a spoon

• Season with salt and pepper

• Cook until brown (5 minutes)

• Add seasoning mix and stir (1 minute)

• Add the second batch of the cooking ingredients: tomato paste, jalapenos, drained beans, tomatoes, and chicken broth

3) Bring to a boil, then reduce to medium-low and simmer covered (20 minutes)

4) Add corn and cilantro, cover, and simmer until corn is heated through (10 minutes)

• Taste and adjust seasonings as needed

5) Serving: Ladle into bowls and add desired toppings

Make Ahead: Cook to Step 3. Turn off the heat and cover. When ready to restart, heat the soup and complete Step 4 (add cilantro and corn) for the final 10 minutes before serving.
Freezer: Cook to Step 3, cool, store, and freeze. Then defrost, re-heat the soup and complete Step 4.

PRODUCE

• 1 large yellow or red onion

• 4 garlic cloves

• 1-2 fresh jalapeños

• Fresh cilantro

• Fresh parsley (for topping)

• Limes (for wedges)

• Avocado (for topping)

MEAT

• 1 pound ground beef

CANNED GOODS

• 1 can (15 oz) pinto beans

• 1 can (15 oz) black beans

• 2 cans (15 oz each) fire-roasted tomatoes with green chiles

• 1 small can tomato paste

• 1 can pickled jalapeños (for topping)

• 2 cans chicken broth

FROZEN

• 2 cups frozen corn

DAIRY/REFRIGERATED

• Sour cream (for topping)

• Cheddar cheese (for grating)

• Pickled red onion (usually in deli section)

OILS & VINEGARS

• Extra-virgin olive oil (¼ cup needed)

SNACK AISLE

Tortilla chips (for topping)

SPICES & SEASONINGS

• Chili powder (1-2 tablespoons)

• Ground cumin

• Smoked paprika

• Garlic powder

• Onion powder

• Dried oregano

• Kosher salt

• Black pepper