This hearty beef chili with green peppers, kidney beans, and chili powder is ready to serve in half an hour.
*Cook beef to an internal temperature of 160 degrees F as measured with a food thermometer.
This was very easy and requires very little prep time...great for when you need to get dinner on the table in a hurry!
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Using the Birds Eye Recipe Ready Chopped Green Peppers & Onions certainly makes cooking chili, or anything, quick and easy. I can recommend it. This recipe, however, is not for us. I prefer chili with more sauce and more flavor. I took the photo and then had to add ingredients to the chili for us to eat it.
Read More Using the Birds Eye Recipe Ready Chopped Green Peppers & Onions certainly makes cooking chili, or anything, quick and easy. I can recommend it. This recipe, however, is not for us. I prefer chili with more sauce and more flavor. I took the photo and then had to add ingredients to the chili for us to eat it.
This was very easy and requires very little prep time...great for when you need to get dinner on the table in a hurry!
Modifications: I doubled the recipe and used the last reviewer's suggestion to replace beef with ground turkey. I also: -cooked the ground turkey in a deep pan and used fresh onions to cook turkey in. Then I added rest of ingredients in a large pot and transfered turkey to the large put. -added fresh chopped green and red pepper after I cooked the ground turkey -replaced diced tomatoes with chilli flavoured diced tomatoes -didn't drain and rinse the beans -added a little cumin. I didn't use oregno. Hubby was skeptical while I was cooking but ended up loving it! :)
If you make it with ground turkey instead of beef, and up the spices a bit, your family will never know it's lower in fat.
