Chili

Chunky Red Fall Chili Recipe

Fall is in the air, people! When the temperature drops below 60 degrees, you can find me bringing out all things chunky: sweaters, knit blankets, and one of my fall favorites- this Chunky Red Fall Chili recipe!

If you’re looking for something with a little kick, I should tell you I don’t add much spice to my chili. Mainly because I don’t do spice super well and neither do our girls. Chad adds hot sauce to EVERYTHING, so it doesn’t matter if what I make is hot or not. This chili works really well for a large group as you can spice it up individually as needed.

I also love it because it’s got big chunks of vegetables in it and it’s so filling. It’s a recipe my whole family can eat, which is what this mama needs as the days become shorter and shorter (a meal all 3 kids will eat without complaints? That’s a WIN in my book!).

For condiments, rich and thick Kalona organic sour cream and avocados are a favorite, as are shredded cheese and tortilla chips. If you aren’t eating corn, you might enjoy Beanitos tortilla chips made with rice and beans, or any of the other grain-free tortilla chips on the market now (Aldi has a great, reasonably priced option). If, like me, cow dairy doesn’t bode well for you, shredded goat cheese and a dollop of goat yogurt is super tasty.

Chili

Chunky Red Fall Chili Recipe

Nichole Hirsch Kuechle

Ingredients
  

  • 3 Tbsp olive oil and lots more if you're like me and you keep adding more oil as the veggies are sautéing
  • 5 large carrots chopped
  • 4 stalks celery chopped
  • 3 large cloves garlic minced
  • 1 large green pepper chopped
  • 2 onions chopped
  • 2 tsp ground cumin
  • 2 tsp basil
  • 3 tsp chili powder
  • 1 tsp sea salt
  • 2 # grass fed ground beef
  • 2-28 ounce cans diced tomatoes
  • 5 Tbsp tomato paste
  • 1 1/2 cups kidney beans
  • 1 1/2 cup garbanzo beans

Instructions
 

  • Warm oil in stock pot.
  • Add chopped veggies, garlic, and spices. Saute until onion is caramelized.
  • While vegetables are sautéing, in a separate pan, brown the beef. Then add to the stock pot.
  • Once vegetables are soft, stir in diced tomatoes and tomato paste until well blended.
  • Before serving, stir in beans until warmed, and serve.
  • We love a dollop of sour cream (in my case, plain goat yogurt) and slices of avocado on top!
Picture of Nichole Hirsch Kuechle

Nichole Hirsch Kuechle

Hi there, Nichi here! I am a Clinical Master in Advanced Nutrition Response Testing. Discovering natural healing methods for mind and body finally led me toward health restoration — and my calling in life. I have come alongside families in transforming their physical and mental health for more than 20 years and am honored to have their trust. Glad to have you join this community.
Picture of Nichole Hirsch Kuechle

Nichole Hirsch Kuechle

Hi there, Nichi here! I am a Clinical Master in Advanced Nutrition Response Testing. Discovering natural healing methods for mind and body finally led me toward health restoration — and my calling in life. I have come alongside families in transforming their physical and mental health for more than 20 years and am honored to have their trust. Glad to have you join this community.

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