06 Dec Hearty Chili
Cold Temperatures = Comfort Food!
This delicious chili has hearty veggies, lean ground beef and a medley of beans. A perfect one-pot meal filled with complex carbs, protein, and veggies. This delicious combination is packed with so much flavour! For the stock, I used Better than Boullion vegetable base, you just need to mix it with water and you have stock. Feel free to use any stock you have on hand. Serve this chili with a side of crusty bread for dipping or on top a baked sweet potato. Tip: scoop a bit of the sweet potatoe out to make room to add in chili. For a vegetarian chili recipe, click here
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 lb extra lean ground beef
- 1 tbsp extra virgin olive oil
- 3 cloves of garlic, minced
- 1/4" finely grated ginger
- 2 stalks celery finely chopped
- 1 red pepper, finely chopped
- 1 small red onion, finely chopped
- 1 can - 28 oz, 796 ml diced tomatoes including the juices
- 4 tsp Better Than Bouillon + 4 cups of warm water or use 4 cups of stock of your choice
- 3 tbsp red wine vinegar
- 1 tsp cumin powder
- 1/2 tsp salt
- 2 tbsp worcestershire sauce
- dash Tabasco sauce
- 1/4 cup tomato paste
- 2 cans - each can is 540 ml, 19 oz kidney beans or beans of choice a medley of mixed beans works great
- 2 tbsp chopped cilantro for garnish
- cheese or avocado slices for garnish
Ingredients
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Instructions
- In a large saucepan, heat oil over medium-high heat; add in ginger and garlic. Cook beef for 6 to 8 minutes or until browned and water has been evaporated.
- Reduce heat to medium; and in diced onion, celery, diced tomatoes, and their juices and red peppers.
- Cook until veggies are soft about 7 minutes and then add salt, cumin, Tabasco and Worcestershire sauce, and tomato paste, cook for 5 minutes and add the stock.
- Bring to a boil and stir often. Stir in the beans. Reduce heat and simmer uncovered for 20 minutes until sauce is thickened.
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