Hearty Chili
Standard chili with a slight twist. Coco powder in tossed into the spice blend to enhance the savory warm flavors and potatoes are included with the veggies to help make this meal extra filling so you don't go hungry.
Equipment
- 1 Large Pot with a Lid I use my 5.5qt Dutch Oven
Ingredients
For the Chili
- 1.3 kg Extra Lean Ground Beef
- 1 tbsp Olive Oil
- 2 cup Beef Broth 500ml
- 540 ml can Diced Tomatoes 19oz
- 540 ml can Red Kidney Beans 19oz
- 500 g White Potatoes chopped into bite sized pieces
- 1 medium Onion diced
- 1 large Bell Pepper diced
- 2 Jalapenos diced
- Salt and Pepper to taste
For the Chili Spice Blend
- 5 cloves Garlic minced
- 1 tbsp Garlic Powder
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tbsp Cocoa Powder
Instructions
To Cook
- Heat a large pot over high heat and add in ½ of the olive oil. Add the ground beef to the pot, season with salt and pepper then cook, stirring with a wooden spoon to break it up, until lightly browned and a majority of the water has evaporated. Remove the cooked ground beef from the pot and set aside in a bowl to be used later.
- Reduce the heat to medium, then add the onion, bell pepper, potatoes, and chili peppers to the pot. Season with salt and pepper and cook for 5-7 minutes or until the veggies soften.
- Add the cooked ground beef, minced garlic, and all of the spices to the pot. Stir to coat the mixture with the spices and allow the spices to toast until fragrant, or about 1-2 minutes.
- Add the canned diced tomatoes, kidney beans with their soaking liquid, and beef broth to the pot, then mix to combine.
- With the heat still set on medium, cover partially with a lid and allow the chili to simmer for 30 minutes or until the potatoes are tender when poked with a knife.
To Serve
- If eating immediately, portion and serve while hot. For meal prep, portion equal servings into meal prep containers. Store refrigerated and when ready to eat. Optionally garnish with low fat shredded cheddar cheese, sliced green onion, sour cream or plain greek yogurt on top.