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.
Enchilada Sauce
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
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.
You can find The Cake Chica on these social media platforms: Facebook, Instagram, and Pinterest.
You May Also Like:
Simple Turkey Chili with Kidney Beans
Ground Beef Taco Bowl
Beef Picadillo Over Brown Rice
Easy Weeknight Chili
A flavorful and easy ground beef chili you can prepare on a weeknight.
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
- 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.
- Add beef to the Dutch oven and cook. Drain fat. Season beef with cumin, garlic, and salt and stir to combine.
- In a small saute pan over medium-high heat, add 1 tablespoon olive oil and fennel seeds and toast until browned.
- Add the toasted fennel seeds and veggies to the meat and stir to combine. Cook until beef is cooked through.
- Add enchilada sauce, chipotle peppers and tomato paste, stirring well.
- Bring chili to a simmer and taste for seasoning. Top with your favorite garnishes and serve.
Notes
*Nutrition information is an estimate and will vary.*
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 1923mgCarbohydrates: 25gFiber: 5gSugar: 14gProtein: 38g
*Nutrition information is an estimate and will vary.*