Chili

Time: 45-60 minutes

Skill level: Easy

Ingredients

• 1/2 lb Maine Grains Pinto Beans, cooked
• 1/2 lb Maine Grains Light Red Kidney Beans, cooked
• 1 lb Ground chicken or beef
• 2 Tbsp. Algae Cooking Oil
• 1 medium Onion, finely diced
• 4 cloves Garlic, minced
• 1 cup Brodo Beef Bone Broth
• 1 Tbsp. Burlap & Barrel Tomato Powder
• 1/2 Tbsp. Burlap & Barrel Wild Mountain Cumin
• 1/2  Tbsp. Burlap & Barrel Purple Stripe Garlic Powder
• 1 Tbsp. Chili Powder
• 1 14.5 oz can Bianco DiNapoli Diced Tomatoes
• Salt, pepper, & MSG to taste
  
• Shredded cheese, corn chips, and sour cream for serving

Equipment

• Dutch oven

Instructions

1. Place your Dutch oven over medium-high heat and then add your algae oil and ground meat to the pot. Cook, stirring occasionally, until the meat starts to brown thoroughly.
2. Add your onion and garlic to the mix and sweat until your onion is translucent, then add all of your spices. Cook until the spices are fragrant.
   
3. Add your beans (with liquid), broth, and tomatoes to the pot then cook until slightly reduced and thickened, around 30 minutes.
4. Season with salt, pepper, and MSG to taste.
5. Serve with cheese, corn chips, and sour cream. Enjoy!