Rainbow Chili

Written by: Morgan Gibney

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Time to read 2 min

meat chili with avocado, lime and sour cream

Prep time

10 min

Cook time

5 min

Servings

4 pers

Category

Breakfast

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Rainbow Chili

This is my family's favorite chili! I love our Rainbow chili because it is so flavorful and delicious but simple and pretty quick to make. It is chock full of an assortment of veggies, ground beef, beans and spices, which makes the Rainbow chili unbelievably nourishing and yummy.  . 

This is a great recipe to double so that you can use it for multiple meals and then freeze some. The Rainbow chili truly gets better with every reheat...it makes me hungry just thinking about it!

I love a hearty chili because it can be eaten as a one pot meal on its own, or you can get creative with the toppings and sides, if you so choose. Serve it with some cornbread, bread and butter, rice. For toppings, you can add cheese, sour cream, avocado, jalapenos, fresh cilantro or green onions, just to name a few. 

For kids, sometimes it's the toppings or the sides that draw them into a meal and allow them to get a little more adventurous - if Rainbow Chili isn't something in their regular repertoire. I know our preschooler will use his bread to dip in the soup, so he is getting those flavors and acclimating himself to them - even if he isn't always gobbling it up on its own!

meat chili with avocado and lime

Ingredients

  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 2 medium carrots, chopped
  • 1 green bell pepper, chopped
  • 1 cup frozen corn
  • 15 ounce can black beans
  • 15 ounce can kidney beans
  • 28 ounce can fire roasted crushed tomatoes
  • 28 ounce water
  • 1/2 bunch cilantro, chopped
  • salt and pepper to taste

Toppings:

  • Sour cream
  • Cheddar, grated 
  • Lime juice
  • Avocado sliced  

Directions

Step 1

Pour a glug of olive oil into a large pot on medium heat. Add onions and some salt to the pot and cook until softened. 

Step 2

Add in ground beef and break it up into small pieces with a wooden spoon or a potato masher. Stir frequently until the meat is browned. Add in the cumin and chili powder and stir all together and cook for 1 minute.

Step 3

Add in the carrots, green pepper, corn and beans. Stir together until fully incorporated.

Step 4

Then add the tomatoes and water and stir everything together until fully combined.

Step 5

Bring the chili up to a boil and then down to a simmer. Simmer for 1/2 hour or until all of the vegetables are cooked through. At the end stir in the cilantro. 

Step 6

Serve into a bowl, add with desired toppings and enjoy :)

meat chili with avocado and lime

Notes on Supplies

Dutch Oven Pot - This is my mainstay pot that I use for all of my soups...unless I am tripling or quadrupling a recipe, in which case I use a larger stockpot. I love the dutch oven because it is very versatile in size and in application. It is great on the stovetop but it can go in the oven for things like roasts. 

Rainbow Chili Video

Shop the Rainbow Chili Post:

For Cooking Soups:  The Best Dutch Oven

For Stirring: USA Amish made wooden stirring spoon and their wooden spurtle set , which is great for scraping the bottom of your pan when browning and for stirring.

For Chopping: Chef's knife or this one

For Measuring: Stainless Steel Measuring Cups and Stainless Steel Measuring Spoons

For Ladling: large stainless steel soup ladle 


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