Recipe by Ninja Test Kitchen
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This Southwestern Chili is a comforting and hearty stew to make this Fall. This soup is full of veggies, smoky spices, beans and beef to satisfy all your savory cravings. Pair this with some homemade warm cornbread!
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Cooking mode
Step-by-step instruction without your screen going to sleep
- 2 tablespoons canola oil
- 1 pound 80/20 ground beef
- 1 small yellow onion, peeled, diced
- 1 red bell pepper, deseeded, diced
- 1/4 cup tomato paste
- 1 can (15 1/2 ounces) black beans, drained
- 1 can (15 1/2 ounces) red kidney beans, drained
- 1 can (7 ounces) mild green chiles
- 1 can (28 ounces) diced tomatoes
- 2 cups frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 box (32 ounces) beef stock
- shredded cheddar cheese, optional, as desired
- sour cream, optional, as desired
Utensils
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Step 1
Place the Ninja PossiblePot over medium-high heat, then add the oil and beef. Cook until browned, about 10 minutes. Remove the beef from the pan and set aside. Leave the oil in the pan.
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Step 2
Add the onion and pepper. Sauté until softened, about 5 to 7 minutes.
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Step 3
Add the tomato paste and sauté until the paste has deepened in color, about 3 minutes. Add the beans, chilies, tomatoes, corn, reserved beef, and all the seasoning. Mix until fully combined.
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Step 4
Add the beef stock. Stir well to combine, then bring to a boil. Reduce heat to medium and simmer uncovered for 45 minutes or until the liquid is reduced by 1/3.
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Step 5
When cooking is complete, let the chili cool slightly. Top with cheddar cheese and sour cream if desired.
