On a cool winter evening there’s nothing better than a delicious, warm bowl of beef chili. I love to load my chili with vegetables and yummy ingredients- like carrots, peppers, butternut squash and more. I do make a conscious effort though to keep the starchiness down, just so that I don’t feel tired and weighed-down after eating it.
Another important aspect of my chili is that I really try to ensure that any meat used is grass-fed or organic. This ensures that the meat is at least just a little healthier than conventional meat, meaning no/less antibiotics and hormones.
Enjoy this chili as a meal on it’s own or even as a snack.
Classic Beef Chili
Prep time: 5-10 minutes
Total time: 30-40 minutes
Makes: 4-6 servings
- 1 tsp olive oil
- 1 onion, chopped
- 1-lb grass-fed beef
- 2 bell peppers, chopped
- 4 carrots, peeled and chopped
- 1 can black beans, drained and rinsed
- 1-16 oz jar of low-sodium, organic tomato sauce
- Dash salt and pepper
- 1-2 tsp chili powder
- 1 tsp each: basil, oregano
- Wash and prepare ingredients.
- Heat a large stock pot over medium heat and add oil.
- After 1-2 minutes, add onion and sauté for 3-4 minutes or until lightly browned.
- Add beef and cook, stirring occasionally, for about 5 minutes or until mostly cooked.
- Add remaining ingredients and bring to a boil (about 5-7 minutes), then lower heat and simmer for 15-20 minutes. Stir occasionally.
- Remove from heat, then serve and enjoy!
For more soup inspiration click here.