Depending on your taste preference and dietary needs, you may like your chili with or without beans. This recipe provides a good base for either. And, even if you are a bean lover, try the alternate recipe. It’s so flavorful and delicious, you may not miss the beans!
If you prefer a vegetarian version, eliminate the ground meat, use vegetable stock rather than beef stock, and add the additional roasted vegetables.
Makes: 4 – 5 servings
2 tablespoons olive oil
1 small or 1/2 large onion, diced
1/2 green or yellow bell pepper, diced
1 large carrot, peeled, diced
1/2 – 1 jalapeno pepper, seeded and minced
2 cloves garlic, minced (about 1 tablespoon)
1/2 pound ground beef (or chicken, turkey)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet curry powder
1 teaspoon dried basil
1 teaspoon dried cilantro
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup dry red wine or 1/3 cup apple cider (no added sugar)
2 cans (14 oz each) diced tomatoes (no added sugar, low sodium)
1 cup beef or vegetable stock (no added sugar, low sodium)
2 cans (15 oz each) beans – choose any black, red, white, pinto (low sodium, no added sugar)
1 medium turnip, peeled, diced
1 large parsnip, peeled, diced
- Roast the Root Veggies – Toss the carrot (listed in base recipe), turnip and parsnip in 2 teaspoons avocado oil; spread in even layer on baking sheet; roast in preheated 450° F oven for 20 – 30 minutes, until soft. Add to the chili during final 15 minutes of cooking.
- Heat olive oil over medium heat; add the onion, bell pepper, carrot (if not roasting) and jalapeno. Sauté for 3 – 5 minutes to brown and soften. Add the garlic and sauté for 30 seconds more. Add the ground meat, breaking up to crumble and sauté until fully cooked.
- Sprinkle the chili powder, cumin, curry, basil, cilantro, oregano, salt and pepper on top. Stir to combine and cook for 1 minute to release the flavors. Add the wine or apple cider, deglaze the pan. Add the diced tomatoes, and stock.
- IF using beans, add them to the pot along with the tomatoes and stock. Stir to combine. Bring to low simmer (medium-low heat), cover and cook for 30 minutes.
- IF not using beans, add the additional roasted vegetables during the final 15 minutes of simmering.
Main Photo: iStock/46115087
© 2018 Love + Craft Kitchen, LLC, All Rights Reserved