Although this chili recipe is hearty for the cooler months, it’s also light enough to enjoy year-round. This healthy version of traditional chili amazes me every time I make it. It’s quick and easy to prepare and it packs a lot of flavor.
Tips:
- One hour is an optimum time to simmer your chili but the longer the better – just make sure your liquid doesn’t evaporate by keeping the stove on low heat and covering the pot.
- If you cannot find borracho or charro beans, add 1 jalapeño, chopped, 2-15 oz cans of regular pinto beans and 1/2 cup of beer.
- This recipe is great served with jalapeño cornbread.