It’s Super Bowl season and regardless of your sports fan status, we think you’ll love this hearty chili recipe. It’s a simple, one-pot meal that features a handful of ingredients from the weekly sale display from January 30th – February 5th, so it’s gentle on the budget. Using dried beans requires a little more advanced preparation (soaking) and a longer cooking time, but dried beans are much more economical and the longer cook time allows much more flavor to develop. Cook up an extra-large pot and freeze the leftovers for a busier weeknight. You’ll be so glad you did!
Soak kidney beans in water overnight. Drain, rinse, and set aside. Heat the oil in a large soup pot or dutch oven. Add the onion, carrots, celery, bell pepper, and jalapeno pepper and cook, stirring occasionally over medium-high heat until the veggies soften (5-8 minutes). Add the garlic and stir an additional minute. If you’re making a meat chili, add the beef now. Add all of the spices and cook, stirring occasionally, until meat is browned. Add the beans, stock or water, and the tomatoes. Stir until well combined and bring to a gentle boil. Reduce heat and simmer for 90 minutes, or until beans are tender. Add the fresh lime juice and stir. Serve with grated cheese, scallions, sour cream, hot sauce, or other toppings of your choice.