I am all about ease in the kitchen, so saving time whenever possible is always a huge bonus.
I love eating chili straight from the bowl, but recently I wrapped it into a warmed corn tortilla, topped it with some shredded lettuce, and that took the chili to a whole new level!
I highly recommend trying that out if your looking for a fun new twist or a way to use up leftovers!
I teamed up with SunRidge Farms to bring you this scrumptious, hearty chili recipe. SunRidge Farms is an amazing company that is dedicated to providing the healthiest, cleanest, non-GMO and sustainably sourced products to the public!
They supply grocery stores all over the country (like Whole Foods, HEB, Hannaford, Fred Meyers, Safeway, and many other natural food stores) with items in their bulk section.
From nuts and seeds to dried fruits to cereals and grains to delicious chili blends (like the one I used in this recipe!) – they have a huge variety of true, quality items.
Next time you’re in your grocery store’s bulk section, look for SunRidge (their name will be right above the ingredients on the bulk label)! Their products are also available for purchase on their website.
Fun fact: organic bulk foods cost up to 89% less than their packaged counterpart!! I buy in bulk whenever possible – it is crucial to eating healthfully on a budget!
This post was sponsored by SunRidge Farms. All opinions are 100% my own!
Cost per serving: $0.63
Calories per serving: 193
Equipment you’ll need: large pot, colander
1 cup SunRidge Farms Organic Chili Colorado Blend (uncooked) + 4 cups water
1 medium onion, chopped
2 cloves garlic, minced
1 yellow bell pepper, chopped
3 Tbsp + 4 cups water
1 can (15 ounces) diced tomatoes
1.5 Tbsp chili powder
1/2 Tbsp paprika
1/4 tsp sea salt (or more to taste)
Dash of cayenne
Salt and pepper, to taste
Optional garnish: fresh herbs
1. Add chili bean blend and 4 cups of water to a large pot, and bring to a boil. Once boiling, turn off stove and let beans soak for one hour.
2. Pour beans into colander. Rinse and drain.
3. Add 3 Tbsp water to pot, and sauté onion, garlic, and bell pepper on medium heat for 5 minutes. Add more water if necessary to prevent sticking. Stir frequently.
4. Add in soaked beans and all remaining ingredients (except optional garnish), and bring to a boil.
5. Reduce to simmer, and let cook (covered) for 2 hours, or until beans have fully softened. Stir occasionally to prevent sticking. Hint: at about 1 hour, taste (carefully!) to see if you want to add any more spices, and doctor the chili accordingly.