Warm Up with This Hearty Chili Recipe!
If you’re looking for a filling and satisfying meal, this chili recipe is a must-try. Packed with layers of flavor, it combines ground meat, beans, and a rich blend of spices to create a comforting dish that’s perfect for chilly nights. This recipe is compatible with the Whole30 diet regimen, and a staple in my kitchen. I hope you enjoy!
Ingredients:
- 1 medium yellow onion
- 3 cloves garlic
- 2 (about 15-ounce) cans kidney beans
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 pounds ground beef, preferably 85% lean
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (14.5-ounce) can low-sodium beef or chicken broth (sub vegetable broth if needed)
- 1 teaspoon apple cider vinegar
Optional Garnish
- 1 sliced avocado
- diced onion
Directions:
- Chop 1 medium yellow onion (about 1 1/2 cups). Finely mince 3 garlic cloves. Rinse and drain 2 (about 15-ounce) cans of kidney beans.
- In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat until it simmers. Add the chopped onion and sauté, stirring occasionally, until it becomes translucent, about 3 to 5 minutes. Incorporate the minced garlic and cook until aromatic, around 1 minute. Mix in 3 tablespoons of tomato paste, stirring to coat the onions, and let it cook, stirring occasionally, until it darkens slightly, about 2 to 3 minutes.
- Next, add 2 pounds of ground beef along with 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Cook, using a wooden spoon to break up the meat, until it is fully browned, about 6 to 8 minutes. Stir in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 2 teaspoons of dried oregano, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper if desired. Cook for an additional minute to blend the spices.
- Add the rinsed beans, 1 (28-ounce) can of fire-roasted crushed tomatoes, and 1 (14.5-ounce) can of low-sodium beef or chicken broth, stirring well to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the chili thickens slightly, about 30 to 40 minutes.
- Once finished, remove the pot from heat and stir in 1 teaspoon of apple cider vinegar. Taste and adjust seasoning with more kosher salt if necessary. Serve hot, with a sprinkle of onion and avocado.
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