The Perfect Fall Meal: Chili

It's that time of year to warm up with a hearty & healthy meal on the stove. Whenever I make this for dinner in my house people tend to get very excited, to say the least. My circle of friends & family have been asking for this recipe forever, so here it is! The best part about this recipe… it is SO easy! Also, made all in one pot for easy cleanup. It can be frozen & is even better as leftovers!

Chili Recipe

Serves 8- 10 (1 cup per serving)

  • 1 yellow onion (small/ medium)

  • 1 heaping tbsp minced garlic

  • coconut oil or avocado oil

  • 2 packages protein of choice (I prefer bison, but you can also use turkey or beef)

  • 1/2 tsp cayenne pepper (add more for extra spice)

  • 1 1/2 tsp chili powder

  • dash of ground pepper

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • 2 cans garbanzo beans (or bean of choice)

  • 1 jar marinara (Rao’s is the fan favorite)

  • 2 cans diced tomatos

  • 4 cups mixed veggies (I buy frozen mixture- peas, corn, green beans, carrots, edamame)

    Directions

    In a large, Cast Iron Pot or Stock Pot, add in 1 tbsp of coconut oil or avocado oil, cooking at a medium heat. Add in chopped yellow onion & minced garlic. Sauté until onions are translucent. Add in the 2 packages of meat and cook until browned, stirring frequently. Add in the cayenne pepper, chili powder, ground pepper, paprika & garlic powder. Stir it all in. Drain & rinse the garbanzo beans, add in to pot. Put the veggies in & stir. Finally, add in the jar of marinara sauce & the diced tomatoes (not strained). Cover & let simmer. Serve warm, add avocado, tortilla chips, or cheese (or all!) & enjoy every bite!

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Emily Johnson