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Here is one you can put on your weeknight recipe repertoire. This Easy Weeknight Chili is also a great option for lower-carb dieters since there are no beans in this recipe. It’s also under 500 calories for those calorie counters out there.

A typical beef chili needs quite a bit of simmering time to get those flavors to meld. But I have a secret ingredient to share with you….. and it’s enchilada sauce! Instead of simmering for hours you can use enchilada sauce to add some flavor. Now one very important TIP: Use an enchilada sauce you love!!! This is where this Easy Weeknight Chili gets most of it’s flavor from. I haven’t found a canned enchilada sauce that I liked until I tried Frontera brand enchilada sauce. It’s pretty new, but I’ve seen it at Kroger, Sprouts and Thrive Market.  I highly recommend this brand for this recipe. Or make your own enchilada sauce.

Not only does this recipe make a great chili but my husband actually made a sloppy joe out of it because it’s nice and thick and does tend to have the consistency of a sloppy joe filling. He loved it! So, I’ve got a very versatile one for you here this week. Top this with your favorite chili toppings, mine are smoked gouda and sour cream with a few saltine crackers. How do you top your chili? Let me know in the comments below.

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Easy Weeknight Chili

Yield: 6 servings

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Ingredients

• 1 tablespoon organic olive oil
• 2 organic onions, chopped
• 4 organic red bell peppers, chopped
• 2 pounds organic, grass-fed ground beef
• 4 teaspoons cumin
• 2 tablespoons organic garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon organic olive oil
• 4 teaspoons fennel seed
• 2 cups good quality enchilada sauce
• 2 chipotle peppers in adobo sauce, chopped
• 6 ounces organic tomato paste
• 1 bunch organic cilantro for garnish
• Lime juice for garnish
• Chives for garnish
• Sour cream for garnish
• Smoked Gouda cheese for garnish
• Chopped or sliced jalapeno for garnish

Instructions

1. In a Dutch oven over medium-high heat add 1 tablespoon olive oil and cook the onions and bell pepper, about 8 to 10 minutes. Remove the veggies from the Dutch oven and set aside.
2. Add beef to the Dutch oven and cook. Drain fat. Season beef with cumin, garlic, and salt and stir to combine.  
3. In a small saute pan over medium-high heat, add 1 tablespoon olive oil and fennel seeds and toast until browned. 
4. Add the toasted fennel seeds to the meat and stir to combine. Cook until beef is cooked through. 
5. Add enchilada sauce, chipotle peppers and tomato paste, stirring well.
6. Bring chili to a simmer and taste for seasoning. Top with your favorite garnishes and serve.

Notes

Nutritional information are estimates and will vary according to brands used. Nutritional information does not include chili toppings.

Nutrition Information:

Amount Per Serving: Calories: 405 Total Fat: 25g Saturated Fat: 10g Cholesterol: 93mg Sodium: 677mg Carbohydrates: 21g Fiber: 4g Sugar: 11g Protein: 30g

*Nutrition information is an estimate and will vary.*

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