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Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
1 cup
chopped green bell peppers
1 cup
chopped yellow onion
1 tbsp.
GOYA® Minced Garlic
2 lb.
lean ground beef
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
4 cans (8 oz.)
GOYA® Tomato Sauce
1 can (15.5 oz.)
GOYA® Organic Pinto Beans or GOYA® Pinto Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Organic Dark Red Kidney Beans or GOYA® Dark Red Kidney Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Organic Black Beans or GOYA® Black Beans, drained and rinsed
¼ cup
GOYA® Chipotle Peppers in Adobo Sauce, minced
2 tsp.
GOYA® Ground Oregano
2 cups
GOYA® Quesadilla Shredded Cheese, or shredded cheddar cheese
1 cup
sour cream
2
large avocados, halved, pitted, peeled and diced
2
green onions, thinly sliced
2 tbsp.
chopped fresh cilantro
Lime wedges, for serving
Directions
Step 1
Heat oil in medium pot over medium heat. Stir in green bell pepper and onions and cook until tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in beef and cook, breaking up with spoon, until browned, about 6 to 8 minutes. Season with additional Adobo to taste.
Step 2
Stir in tomato sauce, beans, chipotle peppers and oregano and bring to a boil. Reduce heat. Simmer until chili thickens and flavors develop, about 20 to 30 minutes. Season with additional Adobo to taste.
Step 3
Divide chili among serving bowls. Top with cheese, a dollop of sour cream, avocado, green onions and cilantro. Serve with lime wedges.
Note: Substitute ground beef for turkey to make a lighter version.
New from Goya
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