Chili Con Carne | Easy Healthy Chili Recipe

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This simple recipe for Chili Con Carne is super easy to make and so delicious. Perfect for meal prep or an easy weeknight dinner. ✳︎BUTCHER BOX: | Save $20 + FREE uncured Bacon✴︎

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CHILI CON CARNE RECIPE
1 tablespoon avocado oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
4-5 cloves of garlic, chopped
1/2 tsp kosher salt
1 tbsp chili powder
1 tsp dried oregano
1 tbsp tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound grass-fed ground beef
1 (14 1/2-ounce) low sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes
1 (15 1/2-ounce) can kidney beans, rinsed and drained
1 (15 1/2-ounce) pinto beans

DIRECTIONS:
Heat the olive oil in a large pot over medium-high heat. Add the onion, pepper, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.

Stir in the tomato paste, chipolte chili and sauce; cook for another minute before adding the ground beef, breaking it up with a wooden spoon, and cook until the meat loses its raw color (about 5 minutes).

Add the broth and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle into your favorite bowl and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc…).

Makes 4 1.25cup servings

Calories: 328; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 65mg; Carbohydrate: 24.1g; Dietary Fiber: 7.2g; Sugars: 4.4g; Protein: 28.9g

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31 COMMENTS

  1. Here’s a tip about chipotles in adobo. You rarely use an entire can so what I do us puree the entire contents, divide into tablespoon portions and put in ice cube trays. Once frozen, I pop them out and keep them in a bag in the freezer. This method also saves you from having to chop them and stain your cutting board.

  2. I always love your recipies but I rarely have all the stuff to make them, I'll have most of it and try to improvise. I'd rather do your version though…I used fresh oregano, a fresh jalapeno and adobo spice, hard cider instead of broth, and a tablespoon of a pasta sauce I just made (largely by one of your recipies but I didnt have dried porcini so I used shitakke.) because I dont have tomato paste. etc. My favorite way to top a chili is to melt cheese in the oven and put raw red onion or raw jalapeno when it comes out, and chives if I have them

  3. Hi, Dani! I enjoy watching you talk and cook. I'm a foodie, too!😉 I want to share a tip with you and your viewers. Many, many years ago, my mother clipped a recipe for Aztec Chili. Corn was one of the ingredients. Also, she panfried bacon and topped individual servings with it. Aaahhh, bliss! I need to do this the next time I make chili! Sorry, vegans! 😎

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