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.
Chunky Red Fall Chili Recipe
- 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
- 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!