All Seasons Chili

Chili? In the summer? If you ask me, chili is for all seasons! This one is super quick and easy. It's also worth noting that you can make this ahead of time and reheat. You can also double the recipe and freeze in serving size portions.

All Seasons Chili

- 1 lb of extra lean ground beef (98% fat free)
- 1 medium sweet yellow onion
- 1 minced garlic clove
- 1 can of dark red kidney beans
- 1 can of pinto beans
- 1 can of Old El Paso Enchilada Sauce
- 1 can of diced tomatoes
- S&P
- Ground cumin
- Cayenne pepper
- Garlic powder
- Dried cilantro leaves

1. Rough chop the sweet yellow onion.

2. Saute in a medium size pot with olive oil over medium heat.

3. Add the minced garlic and saute until softened and almost translucent.

4. Add the ground beef and S&P. Cook until meat is brown and crumbly.

5. Drain and rinse both cans of beans.

6. Drain can of diced tomatoes.

7. Add cumin, garlic powder, cayenne, cilantro leaves, and S&P to taste.

8. When meat is seasoned appropriately, add beans and tomatoes. Stir.

9. Add enchilada sauce. Stir.

10. Taste. Add seasoning where appropriate.

Best served with finely shredded Mexican blend cheese (2% milk, of course!) and maybe a little dollop of light sour cream.  See?! You CAN enjoy chili no matter what the weather is outside!

Bon appetit!