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Yield: 10 servings
Chili Ingredients
¼ cup avocado oil or grapeseed oil
1 large white onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic
2 pounds extra lean ground beef (ground turkey or chicken can be substituted)
¼ cup chili powder (less if you prefer a milder chili)
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon red pepper flakes
1 (10-ounce) can low-sodium tomato sauce
2 (10-ounce) cans diced low-sodium tomatoes (plus one can of water)
1 can low-sodium beef broth
4 tablespoons apple cider vinegar
1 (19-ounce) can kidney beans, rinsed and drained
1 (19-ounce) can black beans, rinsed and drained
1 tablespoon ground pepper
1 tablespoon salt (optional)
Garnish Ingredients
2 large fresh tomatoes, diced
3 tablespoons diced fresh cilantro
3 tablespoons low-fat cheese
Procedure
Sauté onions in oil until fragrance is released and they are slightly softened.
Add in carrots, celery, and garlic and cook for a further 4 minutes. Do not brown.
Add in beef and brown breaking up along the way.
Cook until no longer pink.
Add in spices, tomatoes, water, broth, and vinegar.
Cook for half an hour.
Add in beans that have been rinsed and drained.
Simmer for 40 minutes or longer.
Season with pepper and salt.
Garnish with fresh-diced tomatoes, cilantro, and low-fat cheese.
Note: tastes better the next day!
Chili Ingredients
¼ cup avocado oil or grapeseed oil
1 large white onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic
2 pounds extra lean ground beef (ground turkey or chicken can be substituted)
¼ cup chili powder (less if you prefer a milder chili)
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon red pepper flakes
1 (10-ounce) can low-sodium tomato sauce
2 (10-ounce) cans diced low-sodium tomatoes (plus one can of water)
1 can low-sodium beef broth
4 tablespoons apple cider vinegar
1 (19-ounce) can kidney beans, rinsed and drained
1 (19-ounce) can black beans, rinsed and drained
1 tablespoon ground pepper
1 tablespoon salt (optional)
Garnish Ingredients
2 large fresh tomatoes, diced
3 tablespoons diced fresh cilantro
3 tablespoons low-fat cheese
Procedure
Sauté onions in oil until fragrance is released and they are slightly softened.
Add in carrots, celery, and garlic and cook for a further 4 minutes. Do not brown.
Add in beef and brown breaking up along the way.
Cook until no longer pink.
Add in spices, tomatoes, water, broth, and vinegar.
Cook for half an hour.
Add in beans that have been rinsed and drained.
Simmer for 40 minutes or longer.
Season with pepper and salt.
Garnish with fresh-diced tomatoes, cilantro, and low-fat cheese.
Note: tastes better the next day!
