The BEST Garden Veggie + Beef Chili

We’re making a BIG Ole pot of flavor-packed chili for the week and using all those fresh garden tomatoes and peppers that are ripe right now!

I absolutely adore chili and it’s a perfect meal this time of year as the weather starts to cool down.

A big pot on the stovetop for football parties or just a weeknight meal. It’s great because it stays good for hours on the stove while everyone in the family makes it home at different times of the evening during the busy school season.

It takes maybe 20 minutes to throw together then we let it simmer for at least an hour (but really as long as you want!) to get those flavors to meld and deepen.

Chili is only better the next day too! The flavor just gets tastier.

I also LOVE that this can be very budget-friendly if you shop the sales. It’s great to have some leftovers for future lunches and chili freezes very well.
Homemade Roasted Beef Bone Broth:

Want to cook your own dry beans at home? Here’s how:

Beans are loaded with good-for-your-gut fiber, something a lot of us struggle to get enough of.

They have been linked with health benefits including lower cholesterol and blood pressure, and a lower risk of heart disease, and they also can help keep you feeling fuller longer.

No matter what kind of legume you’re preparing, it’s important to make sure they are fully cooked before you eat them because the uncooked version contains “antinutrients,” which can affect both your digestive system and the absorption of other nutrients.

Enjoy beans in soups and stews, in salads, or in chili!

REFERENCES:

WebMD

HealthLine

Here are some of our other FAVORITE chili recipes:

CFC’s Famous Week ONE Beefy Beanless Chili

Slow Cooker White Chicken Chili

Butternut Squash Chili

Buffalo-Style Chicken Chili

Spicy Pumpkin Chili

8 servings

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.
Enjoy!
Rachel

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