Chunky Red Fall Chili Recipe

Nichole Hirsch Kuechle

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!