Fall is in full swing here and there is a chill in the air! I love this time of year. So much. One of my favorite things about the colder weather is cooking warm food, like this yummy hearty chili! This hearty chili recipe is packed full of good for you veggies and tastes delicious; it is perfect for a cold fall night!
There are a lot of ingredients in this recipe, but don’t be intimidated! It is well worth the prep time for the end product. You could even prep the veggies earlier in the day so they are ready to go when it’s time to cook. When I make this, I like to get all of my ingredients ready before I start to cook anything. So chop your veggies, measure your spices into a small bowl, mince your garlic and open all the cans. Once all of that is done, then you are ready to start cooking!
Start by adding some oil to a big pot and then add in your onions, peppers and carrots. Cook these while stirring for a few minutes and then add your ground beef. Break it up and cook until it is cooked through.
Next you’ll add your spices, garlic and tomato paste, and then it’s time to dump in a whole bunch of stuff. In goes your beef broth, diced tomatoes, green chiles, beans, sweet potatoes, and bay leaf. Stir it all around and bring it to a boil. Let it simmer for 30 minutes to an hour, depending how much time you have! After it simmers it will look like this.
At this point, I like to puree some of the soup because I like the texture it adds, but you can skip this step if you want. If you want to puree, use an immersion blender to blend about a third of the soup, just until it loses some of the watery texture and looks more creamy, like this. You could also use a regular blender and add about 1/3 of the soup to it. You may need to go in batches–be really careful with hot liquids in the blender!
Now it’s time for toppings! My favorites are fresh cilantro, avocado and plain dairy free yogurt (in place of sour cream), but add whatever you like. This pairs so well with corn bread, but also goes great with a salad or served over rice. Are you hungry yet? Try this hearty chili recipe tonight!
- 1 lb. grass fed ground beef
- 1 small yellow onion, diced
- 1 T minced garlic
- 1 red bell pepper, diced
- 2 carrots, grated
- 2 cups sweet potato, diced
- 2 T. chili powder
- ½ T. oregano
- 1 tsp. cumin
- ½ tsp. each: basil, salt, paprika
- ⅛ tsp. cayenne adjust depending on how spicy you want it
- ¼ tsp. pepper
- 1 6 oz. can tomato paste
- 1 15 oz. can fire roasted diced tomatoes
- 1 4 oz. can diced green chiles
- 2 c. beef bone broth
- 1 bay leaf
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pinto beans, drained and rinsed
- 2 T. fresh lime juice
- Heat 1 T. avocado oil in a large pot. Add onion, red peppers and carrots and cook for 3-4 minutes.
- Add ground beef and cook until done, breaking it up as it cooks.
- Add garlic and spices and stir well until fragrant, about 30 seconds.
- Add tomato paste and stir it in well.
- Stir in diced tomatoes, beef broth, green chiles, sweet potato, beans and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes to 1 hour.
- Remove bay leaf from pot and stir in lime juice. Add salt or pepper to taste.
- Use an immersion blender to puree about 1/3 of the soup, just til it has some creamy texture to it. Alternately, remove about 1/3 of the soup to a blender and puree, then pour back into the pot.
- Serve with fresh cilantro, avocado, or any other toppings you like!