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The BEST Garden Veggie + Beef Chili

Servings: 8

Ingredients

  • 1 Tbsp avocado oil or olive oil
  • 2 lbs. lean ground beef or bison
  • 1 large yellow onion diced
  • 2 large green or red bell peppers seeded and diced
  • 2 poblano or Anaheim peppers seeded and diced
  • 6 fresh cloves garlic minced
  • 1 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp chili powder
  • 2 tsps chipotle powder or to taste
  • sea salt and ground black pepper to taste
  • 2 x 15 oz cans black or red beans drained and rinsed well
  • 6-8 large garden fresh tomatoes diced with their juices
  • 1 cup beef bone broth

Chili topping ideas for serving:

  • freshly shredded cheese
  • plain Greek yogurt
  • sliced green onions
  • jalapeño slices
  • fresh cilantro
  • diced avocado
  • Cotija cheese
  • corn chips

Instructions

  • Heat your oil over medium-high heat in a large stockpot or Dutch oven.
  • Add in the ground meat, onion, and peppers then cook, breaking the meat as it browns.
  • Drain any excess grease.
  • Once the meat is no longer pink, stir in the garlic, and all of the seasonings. Cook for another minute or two while stirring.
  • Add the beans, tomatoes, and broth then bring to a boil.
  • Lower heat to LOW and loosely cover the pot.
  • Continue to cook over LOW heat for 1 hour stirring occasionally. Or transfer to a slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Once your chili is done, carefully ladle it into bowls and serve with desired toppings.