Beef and Bean Chili
This chili is healthy, hearty and a winter staple in our kitchen. What we love about chili is how easy and versatile the recipe can be. You can add in more vegetables, swap out the type of beans, or make it as spicy or non spicy as you'd like. This recipe gets better and better as leftovers as it can be stored in an airtight container for up to 4 days.
Ingredients
- 1 tbsp avocado oil
- 1 white onion small dice
- 1 small jalepeño seeds and veins removed, small dice
- 1 whole bunch green onions thinly sliced
- 1 orange bell pepper diced
- 1 lb organic grass-fed ground beef
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp kosher salt
- 1 28-ounce can of organic fire-roasted tomatoes
- 1 can organic black beans rinsed and drained
- 1 can organic kidney beans rinsed and drained
- 1 cup organic beef broth
Optional Garnishes:
- chopped onions
- fresh cilantro
- green onion
- chopped jalepeños
- avocado slices
- raw cheddar
Instructions
- In a large heavy bottomed pot, heat the oil over medium high heat. Add the onions, bell pepper, jalapeños, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the beef and salt. Using your wooden spoon, break up and stir the meat around until the beef is no longer pink.
- Add the garlic and chili powder along with the sliced green onions. Stir for 1 minute.
- Add in the fire roasted tomatoes, black and kidney beans and beef broth.
- Bring to a boil, then reduce the heat to a simmer for 45 minutes to an hour. The longer the better! If you want to thin your chili, add a little more beef broth until you've reached the consistency you like.
- Serve with garnishes and fresh baked cornbread. Enjoy!