This quick and easy chili gets an assistant from Obe Ata Tomato Soup, a West African twist on a classic, cozy dish. Made with fridge and pantry staples, this is a warming and filling dish for a lazy weekday night.
2 tsp. oil
1/4 lb Local Roots ground beef
1 onion, chopped
2 cloves Local Roots organic garlic, minced
1/2 cup bell pepper, diced
1 teaspoon salt
1 tablespoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne or more to taste
2 tablespoons sliced green and black olives
1/4 cup canned kidney beans, rinsed
1/4 cup shredded Local Roots cheddar cheese
2 jars Obe Ata soup
Sour cream, shredded cheddar, chopped cilantro and/or diced avocado to serve
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