Chili is one of America’s favorite foods – it’s hard to even say “chili” without following it with “cook-off!” My family loves chili, so I created a recipe I could pack with veggies so we can enjoy the taste of chili and the benefits of high quality, nutritious food. The result is what I call Ridiculously Healthy Chili. My favorite aspect of this recipe is that omitting the ground beef makes a vegetarian and vegan dish that is very robust. It is sure to please meat-eaters and vegetarians alike!
Ridiculously Healthy Chili
I lb ground beef
2 tbsp extra virgin olive oil
1 white onion, diced
2 medium carrots, diced
2 celery stalks, diced
1 green bell pepper, diced
1-2 jalapeno pepper, diced (remove seeds for less spicy flavor, omit for mild chili)
4 cloves garlic, minced or pressed
2 tbsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp oregano
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
1 oz can fire roasted diced tomatoes
32 oz vegetable stock
6 oz can tomato paste
Salt and pepper to taste
Optional toppings: avocado, fresh cilantro, sliced jalapeno peppers, sour cream, cheddar cheese, green onion
In a large pot or Dutch oven, heat oil over medium heat. Cook ground beef until browned. Remove from pot and drain.
Add onion, carrots, and celery with ½ tsp each salt and pepper. Sauté for 10 minutes.
Add bell pepper, jalapeno, garlic, and spices and sauté another 5 minutes.
Add ground beef and remaining ingredients and stir to combine.
Reduce heat to medium-low and simmer at least an hour.
Taste and season with additional salt and pepper if needed.
Top with cheddar cheese and a dollop of sour cream, or your toppings of choice. Enjoy!