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Over medium high heat, brown the ground beef in a pot until it is crumbly, about 5 minutes. Add the chopped onion and the finely chopped or pressed garlic and cook until the onion turns translucent, about 2 minutes. Season with salt and pepper. Optionally add chili powder. Add the chopped bell peppers, sweet corn and kidney beans to the meat. Let them brown a bit. Chop the tomatoes up a bit if they are whole, then add them to the mix. Bring to a boil, then reduce the heat to low and let simmer for about half an hour. Season to taste, the serve by itself or with a side like rice or pita bread. # Meal Prep Tip Chili is great for preparing ahead of time, as it tastes even better reheated. You can keep the chili in the fridge for up to 5 days and in the freezer for about 6 months. For best results, thaw the chili overnight in the fridge. Then reheat in the microwave, on the stovetop or in the oven.
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