If you have approximately 45 minutes to spend in the kitchen, Southwestern Chili might be a tremendous gluten free recipe to try. This recipe serves 6 and costs $3.12 per serving. One serving contains 684 calories, 46g of protein, and 18g of fat. It is brought to you by Cooking Classy. The Super Bowl will be even more special with this recipe. A couple people really liked this main course. If you have cocoa powder, canned tomato sauce, salt, and a few other ingredients on hand, you can make it. 15 people have made this recipe and would make it again. It is a pretty expensive recipe for fans of American food. With a spoonacular score of 94%, this dish is super. Similar recipes are Southwestern Chili, Southwestern Chili Tapenade, and Flavorful Southwestern Chili.

Servings: 6

Ingredients:

Equipment:

Cooking instruction summary:

Drizzle olive oil into a large non-stick saucepan over medium high heat. Add ground beef and saute until browned, breaking up the meat as it cooks (being careful not to do it too often as you will make the beef grey). Drain beef onto a plate, reserving 1 tbsp of the oil in the pan. Set beef aside. Add green onions, yellow onion and garlic to the pan and saute over medium heat until tender about 3 minutes. Add salsa, diced tomatos, tomato sauce, chili powder, cocoa powder, cumin, paprika, oregano, salt, pepper, lime juice, cilantro, chicken broth and browned ground beef. Reduce heat to low, cover saucepan and simmer for 45 minutes. Stir in kidney beans, black beans and pinto beans and cook over medium heat until heated through about 10 minutes. Serve warm with optional cheddar cheese and sour cream.Preheat oven to 400 degrees. Rinse and scrub potatos well. Dry potatos with a clean kitchen towel. Poke each potato several times with a fork. Place each potato over a piece of aluminum foil, large enough to generously cover it. In a small bowl combine extra virgin olive oil, garlic powder and freshly ground black pepper. Baste 1/2 tbsp olive oil mixture over each potato. Sprinkle each potato with 1/4 tsp coarse sea salt, covering both sides of the potato. Wrap each potato tightly in the foil and place opening side up on a baking sheet. Bake potatos for 1 hour.

Step by step:

1. Drizzle olive oil into a large non-stick saucepan over medium high heat.

2. Add ground beef and saute until browned, breaking up the meat as it cooks (being careful not to do it too often as you will make the beef grey).

3. Drain beef onto a plate, reserving 1 tbsp of the oil in the pan. Set beef aside.

4. Add green onions, yellow onion and garlic to the pan and saute over medium heat until tender about 3 minutes.

5. Add salsa, diced tomatos, tomato sauce, chili powder, cocoa powder, cumin, paprika, oregano, salt, pepper, lime juice, cilantro, chicken broth and browned ground beef. Reduce heat to low, cover saucepan and simmer for 45 minutes. Stir in kidney beans, black beans and pinto beans and cook over medium heat until heated through about 10 minutes.

6. Serve warm with optional cheddar cheese and sour cream.Preheat oven to 400 degrees. Rinse and scrub potatos well. Dry potatos with a clean kitchen towel. Poke each potato several times with a fork.

7. Place each potato over a piece of aluminum foil, large enough to generously cover it. In a small bowl combine extra virgin olive oil, garlic powder and freshly ground black pepper. Baste 1/2 tbsp olive oil mixture over each potato. Sprinkle each potato with 1/4 tsp coarse sea salt, covering both sides of the potato. Wrap each potato tightly in the foil and place opening side up on a baking sheet.

8. Bake potatos for 1 hour.

Nutrition Information:

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