Chili con Carne with Roasted Garlic Sauerkraut

This chili con carne recipe adds roasted garlic sauerkraut for a bold, tangy twist on a comforting classic.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 6

Ingredients

• 1 tbsp Olive oil
• 1 Medium yellow onion diced
• 2 cups Roasted Garlic Kraut
• 1 pound 90% lean ground beef
• 3 tablespoons Chili powder
• 2 tbsp Tomato paste
• 1 1/2 tsp Salt
• 1/2 tsp Ground black pepper
• 1/4 tsp Ground cayenne pepper
• 1 1/2 cup Beef broth
• 1 15 oz. can petite diced tomatoes
• 1 16 oz. can red kidney beans, drained and rinsed
• 1 8 oz. can tomato sauce

Optional toppings:

• Diced parsley or cilantro
• Sour cream
• Shredded cheddar cheese

Instructions

• Add the olive oil into a large pot and place it over medium-high heat for 2 minutes. Add the onion and the Roasted Garlic Kraut. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Cook for another 6-7 minutes, stirring occasionally.
• Add the chili powder, tomato paste, salt, pepper, and cayenne. Stir until well mixed.
• Add the broth, diced tomatoes, drained kidney beans, and tomato sauce. Stir well.
• Bring the mixture to boil. Then, reduce the heat to low / medium-low and gently simmer the chili uncovered for 20-25 minutes stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
• Serve warm and garnish with desired toppings. Enjoy!