Fresh Veggie & Black Bean Chili
Servings: 8
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 medium yellow onion diced
- 2 red or green bell peppers diced
- 1 large poblano chile or jalapeno diced
- 2 garlic cloves minced
- 1 pound ground turkey or grass-fed beef
- 2-3 cups diced fresh tomatoes with juice
- 1/2 cup vegetable broth
- 2 small zucchini sliced
- 2 cans 15 oz. each black beans, preferably reduced-sodium, rinsed well and drained, or 3 cups home-cooked/prepared black beans
- 4 Tbsp organic tomato paste
- 3 Tbsp chili powder
- 1/2 Tbsp. ground cumin
- Juice of 1 fresh lime
- Sea salt & freshly ground pepper to taste optional
- Sliced green onions & diced avocado as garnish optional
Instructions
- Heat oil in a large stock-pot over medium-high heat.
- Sauté onion, bell pepper, chile, and garlic, stirring often, about 3-4 minutes.
- Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes (drain grease).
- Stir in tomatoes, broth, zucchini, beans, tomato paste, chili powder, & cumin.
- Cover and bring chili to a boil, stirring often.
- Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes.
- Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
- Food prep make ahead: Up to 3 days, refrigerated. Wonderful the next day!