Cooking Challenge Chili Recipe

Name: Cooking Challenge Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head broccoli, stems only (reserve florets for another meal); 2 (28 ounce) cans plum tomatoes, undrained; 1 (5 ounce) can tomato paste; 1 teaspoon brown sugar; 1 lb lean ground beef; 4 cloves garlic, minced; 1 tablespoon canola oil (or any vegetable oil); 1 large cooking onion, peeled and chopped; 2 cups chopped mushrooms (more if you wish); ½ teaspoon salt; 1 teaspoon fresh ground black pepper; 1 teaspoon ground cumin; 2 teaspoons dried oregano; ¼ teaspoon cayenne pepper; 3 tablespoons chili powder (more if you wish); 1 (19 ounce) can black beans, rinsed and drained; 1 (19 ounce) can kidney beans, rinsed and drained; ¼ cup chopped fresh cilantro

Servings: persons

1 head broccoli, stems only (reserve florets for another meal)
2 (28 ounce) cans plum tomatoes, undrained
1 (5 ounce) can tomato paste
1 teaspoon brown sugar
1 lb lean ground beef
4 cloves garlic, minced
1 tablespoon canola oil (or any vegetable oil)
1 large cooking onion, peeled and chopped
2 cups chopped mushrooms (more if you wish)
½ teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
3 tablespoons chili powder (more if you wish)
1 (19 ounce) can black beans, rinsed and drained
1 (19 ounce) can kidney beans, rinsed and drained
¼ cup chopped fresh cilantro

1
Peel broccoli stems and cube; set aside.
2
In a large pot, place undrained tomatoes, tomato paste, and sugar; stir to combine.
3
In a large skillet, begin to brown the ground beef; as meat starts to release its fat, add fresh garlic to pan and stir well.
4
Saute until meat is browned; add to tomatoes, leaving fat behind in pan.
5
In same skillet, over medium heat, add oil to pan and heat; add onions and saute until softened.
6
To onions, add broccoli stems and chopped mushrooms; stir.
7
Sprinkle salt, black pepper, cumin, oregano and cayenne over vegetables and stir so that the vegetables are coated with the spices.
8
Add entire skillet mixture into the pot, add chili powder, and stir well.
9
Over high heat, bring mixture to a bubble; reduce heat to medium-low and let simmer for 30 minutes.
10
Add beans and cilantro to pot, stir well, and let mixture simmer for an additional 10 minutes or until beans are heated through and vegetables are cooked.
11
Taste; add additional seasonings if desired, and serve.
12
Note: like most chilis, this will be better the second day.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 head broccoli, stems only (reserve florets for another meal), 2 (28 ounce) cans plum tomatoes, undrained, 1 (5 ounce) can tomato paste, 1 teaspoon brown sugar, and more.

Yes, Cooking Challenge Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cooking Challenge Chili

How did you like this recipe?

Frequently Asked Questions