Here's an update to my long-standing chili recipe. Bit of a different spin but equally (if not even more) delicious. Corn remains of course, and I also added lean ground beef today.

Ingredients

• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp extra-virgin olive oil or grapeseed oil (I used grapeseed oil today)
• 1 680ml can Hunt's Tomato Sauce
• 1 540ml can chickpeas
• 1 540ml can six bean mix
• 1 341ml can corn
• 1 tbsp Italian seasoning
• 1 tbsp chili powder
• 1 tbsp Gochujang sauce
• 1 tbsp Sriracha sauce
• 1 packet Old El Paso taco mix

Instructions

Heat oil in a medium-sized pot over medium heat. Sautée onion and red pepper for about 8-10 minutes. In the meantime, in a bowl, mix the tomato sauce with the Italian seasoning, chili powder, Gochujang sauce and Sriracha sauce. After onion and pepper are sautéed, mix in ground beef and cook through until no pink remains. Add taco seasoning and mix well. Reduce heat to a simmer and add in the seasoned tomato sauce, beans, chickpeas and corn. Stir well and let simmer on low until serving. As in the previous recipe, you can serve with sour cream, shredded cheese and green onion. This recipe pairs really well with a nice crusty bread like French, Belgian or sourdough.

Serves 2-3 people.