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Confetti Chili

Confetti Chili

Warm up with a bowl of Confetti Chili, a colorful blend of spices, beans, and fresh vegetables. This easy weeknight dinner is packed with flavor and perfect for gatherings. Don't miss out on this delicious comfort food!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • ½ tablespoon olive oil
  • 1 small onion, diced (1 cup)
  • 1 medium red bell pepper, seeded and diced (1 cup)
  • 1 medium carrot, diced (½ cup) - no need to peel
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 pound lean ground beef (90% lean or higher)
  • 28 ounce can crushed tomatoes, with their juices
  • 2 cups water
  • 1 whole canned chipotle chile in adobo sauce (seeded and minced), + 2 teaspoons of the sauce
  • ½ teaspoon dried oregano
  • 15.5 ounce can black beans (drained and rinsed)
  • 15.5 ounce can kidney beans (drained and rinsed)
  • 1.5 cups frozen corn
  • to taste salt and freshly ground black pepper

Equipment

  • Large Pot
  • Cutting Board
  • Peeler
  • Wooden Spoon

Method
 

  1. Begin by heating the olive oil in a large pot over medium heat. You want to see it shimmer slightly. This is your cue to add the diced onion, bell pepper, and carrot. Cover the pot and allow these vegetables to cook for about 10 minutes, stirring occasionally. Watch for them to soften and become translucent, which indicates they’re ready for the next step.
  2. Once the vegetables have softened, add ground cumin and ground coriander to the pot. Stir for about 1 minute, allowing the spices to toast slightly, which will deepen their flavors. You’ll start to notice a lovely aroma wafting through your kitchen.
  3. Now it's time to add the lean ground beef. Raise the heat to high and use a spoon to break up the meat as it cooks. Stir frequently until the beef is browned and no longer pink. This should take about 5 to 7 minutes. Make sure to scrape up any bits stuck to the bottom of the pot; this adds flavor!
  4. With the beef browned, it’s time to mix in the crushed tomatoes, water, minced chipotle chile, and dried oregano. Bring this mixture to a boil, stirring occasionally. You’ll want to see bubbles forming, which means you're on the right track.
  5. Once boiling, reduce the heat to medium-low. Cover the pot partially, allowing it to simmer gently. Stir from time to time, and let it cook for about 30 minutes. You’re looking for the chili to thicken and the flavors to meld beautifully.
  6. After 30 minutes, stir in the black beans and kidney beans. Continue to cook, partially covered, for another 20 minutes. This step is crucial for integrating the beans into the chili, so be patient and stir occasionally.
  7. Next, add the frozen corn to the pot. Cook until it is heated through, which should take just a few minutes. The vibrant yellow kernels will add a lovely contrast to the rich chili.
  8. Lastly, season your chili with salt and freshly ground black pepper to taste. Take a moment to taste it yourself; it should feel well-balanced. If you like a little more kick, you can add extra chipotle sauce here.
  9. Once seasoned, turn off the heat and let your Confetti Chili sit for a few minutes before serving. This resting period allows the flavors to settle and blend further.

Notes

If you are preparing this recipe as gluten free, make sure you purchase a brand of chipotles in adobo sauce that are GF. The La Costena brand is noted as gluten-free.