This Southwest Chili is perfect as we head into fall. It’s an easy dinner to make ahead of time and is a family favourite in our house!
I love Mexican food but we can only eat so many tacos. Which is a lot, just for the record. To switch it up we make this Southwest Chili that is perfect for a cozy evening or to feed a hungry crew!
I doctored my chili up with a fresh squeeze of lime, some sour cream, cheddar cheese, and fresh avocado! It is a bit spicy, so if you like less heat don’t add the chipotle pepper! Note: when I say one whole smoked chili (see below), I’m referring to an individual pepper, not a whole can! I just wanted to be clear – nobody wants to make that mistake, right?
This Chili (or Chilli) is smoky and packed with flavours. It's delicious topped with full fat Greek Yogurt and best served with a side of tortilla chips.
- 2 tablespoons olive oil
- 1 cup large sweet onion diced
- 2 cloves crushed garlic
- 1 pound ground turkey, chicken, or beef
- 1/2 cup red wine or stock
- 2 tablespoons chilli powder (or adjust for desired spice level)
- 1 tablespoon cumin
- 1 teaspoon chipotle chilli powder
- 1 can diced tomatoes (796 mL can)
- 1 teaspoon sugar
- 1 whole smoked chipotle chilli in adobo sauce (we buy La Costena)
- 1 small can corn
- 1 540 mL can black beans (drained)
- salt & pepper to taste
- 2/3 cup grated cheddar
- 1 avocado
- 1 lime (quartered)
- 1 bunch cilantro (chopped)
- tortilla chips (optional)
- 2/3 cup sour cream or plain full-fat Greek yogurt
In a heavy bottomed large pot, heat the olive oil over medium heat. Add the onion and stir for 2 minutes. Add the garlic and stir until the onion is transparent (don't brown the garlic).
Add your ground meat (in batches if your pot has a narrow bottom) and cook until browned. Deglaze the pot with the red wine or water.
Add the spices, tomatoes, sugar and the chipotle pepper. Stir and turn the heat to low, cover and let simmer for 1 hour. Season with salt and pepper to taste.
Add the corn and the black beans and cook until they are heated through. Remove the chipotle pepper.
Place into individual bowls and top with the diced avocado, a lime quarter, cilantro, grated cheddar and a dollop of sour cream or Greek yogurt. Serve with tortilla chips if you wish.