Chili is one of my favorite meals. Unfortunately, my family doesn’t care for it so much. So when I had some lean ground beef leftover from nachos, I made a small pot of this chili, ate some for my lunch, and then froze individual servings for when I am in need of a quick meal. And since I used orange peppers and black beans, this “black and orange”  chili is a great dish to serve for a Halloween dinner.

Black and Orange Chili

• 1 lb lean ground beef*, browned
• 2 sweet orange peppers*, chopped
• 1/2 medium onion*, diced
• 2-3 garlic cloves, minced
• 1 tablespoon oil
• 1 1/2 cups black beans (one can), rinsed
• 1/2 cup beef broth
• 2 teaspoons cumin
• 1-2 teaspoon hot sauce
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 cup plain Voskos greek yogurt*

Heat oil over medium heat. Saute onion and garlic for 3-4 minutes. Add peppers and cook another 7-8 minutes. Add black beans, ground beef, salt and pepper, and cumin. Stir and allow to heat through for 3-4 minutes. Add broth, hot sauce, and cilantro. Turn heat down to low and allow to simmer for 30 minutes or up to two hours.

Mix lime juice and yogurt together. Spoon chili into bowl and top with the yogurt, and any additional cilantro, black beans, or peppers.

*On sale this week (10/13-19) at Publix