- 1 T. vegetable oil
- 1-1/2 c. red onion, chopped, divided
- 1/4 c. jalapeños, diced
- 1 T. garlic, minced
- 1 lb. ground beef
- 1 ea. 14- or 15-ounce can diced tomatoes
- 2 c. water, divided
- 3 T. chili powder, or to taste
- 2 T. ground cumin
- 1 T. all-purpose flour
- 1 ea. 15-ounce can kidney beans, rinsed and drained
- 1/2 t. salt
- 1/4 c. cilantro, chopped
- Cheddar cheese, coarsely grated (optional) to taste
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and sliced
- In large saucepan over medium-high heat, heat vegetable oil. Set aside 1/4 cup onion; add remaining onion and jalapeños to saucepan; cook and stir until soft, about 5 minutes.
- Add garlic; cook and stir 1 minute.
- Add beef, breaking into large chunks; cook and stir until no longer pink, about 10 minutes.
- Stir in tomatoes and 1 cup water; heat to boiling, reduce heat to medium-low; cook 10 minutes, stirring occasionally.
- Add chili powder and cumin; cook 1 minute.
- In small bowl, combine 1 cup water with flour; add to chili along with kidney beans and salt.
- Bring to a boil; cook, stirring occasionally, until thickened, about 5 minutes; stir in cilantro, if desired.
- To serve, ladle chili into bowls; sprinkle with reserved 1/4 cup chopped onion and cheese, if desired.
- Top with sliced avocados.
A flavorful way to warm up this winter is with beef and avocado chili! Seasoned to delight with cumin, garlic, chili powder and more, this chili packs protein and nutrients with beans, cheese, ground beef and tomatoes. Make it on Sunday and enjoy it all week with corn chips, whole grain crackers or a fresh side salad. This avocado chili recipe has 30g of protein, 138mg of Calcium, 7mg of Iron, 1020mg of Potassium, and 13g of dietary fiber.
Remember to cook your ground beef to an internal temperature of 160°F. USDA Food Safety and Inspection Service recommendations state that all raw ground beef, pork, lamb, and veal are cooked to this internal temperature to ensure the food is safe to eat.
Question: Where did chili originate?
Answer: It’s said that chili likely originates from northern Mexico and southern Texas. Chili was particularly popular with working-class Tejanas (Texans) before becoming more popular in the rest of the world.
What should I do with leftover chili?
Leftover chili pairs very well with breakfast bowls. Try adding a topping of chili to this guacamole and egg breakfast bowl or this delicious sweet potato and avocado breakfast bowl. You won’t be disappointed!
How long does chili last in the fridge?
According to the USDA’s Food Safety and Inspection Service, leftovers, like chili, can be kept in the refrigerator for 3 to 4 days or frozen (0° F or below) for 3 to 4 months (if it’s cooked meat). Remember, chili should not be eaten if left out for more than 2 hours at room temperature. Bacteria can grow quickly at warm temperatures.
What should I serve with chili?
Cornbread is known for being a classic addition to a delicious bowl of chili. Try these avocado cornbread muffins – they won’t disappoint! Another tasty pairing is a fresh bowl of classic Mexican guacamole.
How do I freeze chili?
According to the USDA’s Food Safety and Inspection Service, frozen food continuously stored at 0 °F will always be safe for consumption at a later date. However, cooked meats are best when consumed before 2-3 months of being frozen. Remember that the USDA also provides three safe ways to thaw out food – in the refrigerator, cold water, or in the microwave.
How long is chili good for?
In the fridge, chili will be safe for 3-4 days. In the freezer, recommended storage times are for quality only. The USDA states that cooked meat is best when consumed before 2-3 months of being frozen.