There’s something about this time of year that makes me crave a good chili. It’s comfort food at it’s finest, without all of the carbs, sugar, fat, etc. Just lots of healthy veggies & protein, waiting to be savored while you soak in a rainy Sunday in your comfiest lounging clothes.
And the best part?! It’s super easy to make and is a total crowd pleaser. Even my super-picky—“won’t eat tomatoes or cooked carrots” daughter ate this up and then asked for seconds! The fact that the veggies are chopped to the consistency of the ground beef makes the veggies less noticeable—or offensive (ha!) to kids!
Give it a try, and let me know what you think!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings | Bowls |
- 1 tsp olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 1 medium green pepper chopped
- 3 stalks celery chopped
- 1 lb ground beef preferably grass-fed
- 2 15.5 oz cans petite diced tomatoes
- 1 14.5 oz can Bush's Chili Magic Pinto Beans Different spice levels are available. We like medium.
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp Himalayan Sea Salt
- 1/2 tsp Ground pepper
- 1 carrot shredded
Ingredients
| |
- Start by chopping celery and green pepper to a medium consistency.
- Then, chop onion to a finer consistency.
- Add olive oil, green pepper, onion, garlic and celery to a hot skillet. Add a pinch of salt and pepper. Sautés for two minutes, or until veggies have softened.
- Add ground beef and brown it in the pan with the veggies.
- Drain grease from pan and transfer mixture into a large stock pot.
- Add diced tomatoes, Bush's Chili Magic pinto beans, shredded carrot and remaining spices into pot. and bring to a rolling boil.
- After chili begins to boil, lower temperature to a simmer. Chili can be served immediately---or may simmer for longer to achieve a thicker consistency.
This chili pairs great with corn bread, tortillas or French bread. Or to keep it healthy and carb-free, it is also fantastic as a stand alone dish!
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