Olive Chili
It's about time for you to reconsider the basic chili recipe. This Olive Chili recipe from Lindsay Olives has all the flavor and ingredients of a classic award winning chili recipe but with important twist - it includes sliced olives!
Notes
This recipe comes courtesy of Lindsay Olives. For more recipes from and information about Lindsay Olives, be sure to check out their Foodie Companies profile page.
Serves6
Preparation Time15 min
Cooking Time30 min
Ingredients
- 1 pound lean ground beef or turkey
- 1/2 cup sweet or yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin, or additional chili powder
- 1 can (14.5 ounce) no salt added fire roasted diced tomatoes, undrained
- 1/2 cup hot or medium salsa
- 2 cups mixed bell peppers, diced
- 1 can (16 ounce) no salt added pinto beans, drained
- 1 can (2.25 ounce) Lindsay® Sliced Ripe Pitted Olives, drained
- 1/4 cup cilantro, chopped
- 1/4 cup reduced fat sour cream (optional)
Instructions
- Cook meat with onion and garlic in a large saucepan over medium heat until no longer pink, stirring frequently. Sprinkle chili powder and cumin over meat mixture; cook 1 minute.
- Add tomatoes, salsa and bell peppers; bring to a boil over high heat. Cover; reduce heat to medium; simmer 15 minutes.
- Stir in beans and olives; simmer uncovered 10 minutes or until peppers are tender.
- Ladle into shallow bowls top with cilantro and, if desired, sour cream.
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