Chili with Naan.
Prep time.
30 min.
Cook time.
1.5 hr.
Chili, is there anything more hearty and welcoming than a hot bowl on a cold night? This classic dinner idea is perfect for your winter weekend. Transform a quick and simple meal into something special by tearing apart a few warm pieces of Stonefire® Naan to enjoy the perfect scoop.
Ingredients.
1 package Stonefire® Original Naan2 Tablespoons olive oil1 Medium onion (diced)1 Large red bell pepper (seeded and chopped)3 Large cloves garlic (minced)1 1/2 Pounds 80/20 ground beef (grass-fed is best)28 Ounce can crushed tomatoes (undrained)14.5 Ounce can diced tomatoes with chiles (mild or spicy depending on your preference)1/2 cup water2) 15 ounce cans black beans (drained and rinsed)15 Ounce can sweet corn (drained and rinsed)2 Tablespoons ground cumin1 to 2 Tablespoons* chili powder1 Tablespoon chipotle chili powder1 Tablespoon brown sugarSour cream, shredded cheese (to garnish).
Directions.
In oil in a large pot, add the onion and bell pepper and saute until softened, about 4 minutes.Add the garlic and cook for one additional minute.Add the ground beef and cook until no longer pink, about 8 to 10 minutes.Stir in the crushed tomatoes, diced tomatoes, beans and corn.Add the chili powders, sugar, and water. Stir to combine.Cover pot and let simmer for 1 1/2 hours, stirring occasionally.Preheat oven to 400 °FPlace Naan on a baking tray and heat according to package instructions.Remove from oven, slice and serve with the chili – chili can be garnished with sour cream or yogurt, shredded cheese and sliced green onions if desired.
Skip slideshow
Slides shown:
