Chili is the bomb!
Here is why chili is so dang great.
1–you can make a big batch and it keeps so well for leftovers.
2–it is like a bowl of comfort.
3–you can load it up with nourishing foods.
This has a long ingredient list, but it is actually quite simple to make.
My best hack is to use the food processor for all the veggies. Use your grater attachment and it will perfectly shred your veggies saving loads of time. The thing with chili is that anything goes.
- 2tbsp olive oil
- 2 bell pepper
- 2 zucchini
- 4 carrots
- 6 cloves garlic
- 1 onion
- 3 stalks celery
- Pinto beans, rinsed and drained
- Kidney beans, rinsed and drained
- Black beans, rinsed and drained
- 1 can diced tomatoes (with juice)
- 2 TBSP tomato paste
- 2 cups bone broth (or veggie broth)
- 2 tbsp maple syrup
- 1/4-1/2 cup beer (optional)
- hot sauce to taste
- 2.5 tbsp chili powder
- 2 tbsp cumin
- 2 tsp salt
- 1tsp pepper
- 1 tbsp oregano
- Dice or shred veggies (food processor saves so much time!)
- In large pot, sautee veggies in olive oil until tender (4 minutes or so)
- Add in the diced tomatoes and tomato paste, broth, maple syrup, and the beans.
- Add in spices
- If you choose, add a few splashes of beer (it really does add flavor, but it isn’t necessary) and hot sauce to taste.
- Let simmer for at least 30 minutes to integrate flavors
- Serve with your choice of toppings. Unflavored greek yogurt (for more protein) or sour cream, avocado, corn chips, diced onions and cheese!