Updated: May 19
I love chili, but wanted to incorporate more veggies and add some heat! Scroll for the recipe!
You’ll hear me say this over and over, but always feel free to experiment with the recipes I share. I love spicy flavors, but you can easily reduce the heat in this by removing the jalapeños and swapping the fire roasted tomatoes for regular diced tomatoes. You can remove the beef and add lentils, use different beans (or none!) Truly whatever you choose. Hope you enjoy!
For recipes, tips, and holistic nutrition information, follow along on Instagram @Mirabella Holistic Health!
~2 tbsp. olive oil 1 large white onion, diced 6 cloves garlic, minced 2 jalapeños, seeded and diced 1 lb. grassfed ground beef 2 cups of carrots, diced 2 cups of celery, diced 4 russet potatoes, diced (~ 3 cups) 1 squash, diced 1 zucchini, diced 24 oz jar of tomato sauce 2 (15oz) cans of fire roasted tomatoes 2 cups broth (I used turkey) 1 ½ tbsp. chili powder ½ tsp. paprika ½ tsp. ground cumin ½ tsp cayenne Himalayan salt and pepper 1 jar of Borlotti beans (drained)* ~4 cups of finely chopped lacinato kale
*I love Jovial beans! You can use whatever type of beans you prefer, or omit.
Instructions -In a dutch oven (or large pot), heat EVOO on medium. Add the onions, garlic, and jalapeños and saute until fragrant. Season with salt and pepper.
-While the onions, garlic, and jalapeños cook, heat up a large skillet on medium high, and add ground beef. Cook through completely, and season with salt and pepper. Set aside when done.
-When the onion mixture is fragrant, add carrots, celery, potatoes, squash, and zucchini and turn the heat to medium or medium/high. Sautee for about 10 minutes with the lid on. You want the vegetables to be slightly tender. Add the cooked beef to the vegetables.
-Add the tomato sauce, diced tomatoes, broth, and spices. Bring to a boil, then reduce heat so that the chili is simmering.
-Allow the chili to simmer (uncovered) for about 30-45 minutes, and stir occasionally. When the chili has reduced, add the beans and kale. Stir for about 5 minutes, then remove from the heat.
-You can serve on top of rice if you would like. Garnish with pickled jalapeños and cilantro!