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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!