My healthier chili recipe is perfect for a cold winter day. Chili is on our weekly rotation on any cooler fall or winter day and makes for the perfect meal-prep as well. I want to encourage you to use any veggies, seasoning, or ground meat of your choice and make this recipe your own! You can easily throw in spinach or any greens of choice at the end to make it more nutrient dense. Toppings are optional and this meal can be easily made plant-based (see notes below).
- 2 tablespoons avocado oil or any oil
- 450 grams ground turkey or any ground meat of choice
- 1 finely diced onion
- 3 cloves of minced garlic
- salt to taste
- 2 teaspoons chipotle chili powder use any chili powder you like
- 1 tablespoon tomato paste
- ½ cup plain tomato sauce
- 4 cups of unsalted veggie broth
- 2 small 15 oz cans of beans of choice I used red kidney beans and cannellini beans
- 1 cup of finely diced bell peppers of choice I used red, yellow, and orange
- fresh finely chopped cilantro or parsley
- handful of cheddar or mozzarella
- small dollop of sour cream or yogurt
- finely chopped chives
- Important note: please practice “mise en place” which means you prep/chop all of your ingredients before you start. I want you to be ready so that you don’t scramble for ingredients as you cook.
- In a big pot on medium-high heat, add the oil and add the ground meat of choice. Break it apart with a wooden spoon and brown the meat for 10 minutes until the water has fully evaporated. Ground turkey doesn’t have any fat so you won’t see much browning. If you use ground pork or beef, cook until it has colour.
- Once the water has evaporated from the meat, turn the heat down to medium-low.
- Add the onions, garlic, and stir. Add the seasonings and stir. Add the tomato paste and stir. Add the tomato sauce and stir. I want you to stir in between each ingredient.
- Add the organic unsalted vegetable broth, let it come to a boil, reduce the heat to medium-low, semi-cover it and cook for 25-30 minutes.
- After 25-30 min, uncover it and add in the beans and bell peppers. Let it cook for another 10, increasing the heat to medium-high. If you like a thinner chili, you can add more liquid, if you like it thicker you can let it boil longer at the end. Just be careful because the chili will thicken much more as it cools down.
- Be sure to taste and adjust for salt. Garnish with cilantro or parsley, and enjoy with fresh bread or as is! Optional toppings are sour cream, grated cheese, or yogurt.