Looking for a winter warm up? Try this classic chili recipe that is simple to make and ready in less than hour!

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 pound extra lean ground beef (Vegetarian option: omit and use tofu, or simply add more variety of beans or assortments of vegetables (zucchini, carrots, peppers etc…))
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups beef broth
• 1 (15 oz.) can diced tomatoes
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can black beans
• 1 (8 oz.) can tomato sauce

Heat olive in a large pot. Add chopped onion and cook for 5 minutes (until tender).
Add ground beef and break it apart with a wooden spoon. Cook for 6-7 minutes. (drain fat and add back into the pot)
Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper Optional: You can add cayenne, hot sauce or jalapeños if you like spiciness to your chili. Stir until well combined.
Add can of diced tomatoes, kidney beans, black beans, beef broth, and tomato sauce. Stir well. (Love beans? Load them up, you can add however many kinds of caned beans to this dish.) Simmer for 20-25 minutes.
Let the chili rest for 5-10 minutes before serving.

Top it off! Add these fun toppings to your chili for added flavour:
• shredded cheddar cheese
• sour cream
• sliced green onions