The BEST Garden Veggie + Beef Chili
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.
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