Prep time: 15-20 minutes
Total time: 1 hour
Serves 8
Ingredients:
- 1 tablespoon olive
- 1 large yellow onion, chopped
- 1 pound organic ground turkey or lean grass-fed beef
- 2 cloves garlic, finely minced
- 2 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans diced tomatoes
- 1 (15.5 oz) can kidney beans, drained and rinsed
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, chopped (optional, for heat)
- Sea salt
- Ground black pepper
Garnishes:
- Sliced avocado, chopped cilantro, and finely diced red onion
Instructions:
- Add the olive oil to a large soup pot and place it over medium heat for 1-2 minutes. Add the chopped onion. Stir and cook until soft, 3-4 minutes.
- If using ground turkey/beef, add it to the pot and cook until browned. Add a pinch of sea salt and a sprinkle of black pepper and stir. If making this chili vegan, skip straight to step 3.
- Reduce heat to low and add the minced garlic, chili powder, cumin, paprika, and pinch of sea salt. Stir for 1 minute.
- Bring the pot back to medium heat, add the tomato sauce and diced tomatoes. Stir well, scraping the bottom of the pan.
- Add the beans and peppers plus 1 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir well and cook on low for at least 30 minutes, then taste to check to see if you need more salt. Add 1/2 to 1 cup of purified water to thin out your chili if it is too thick.
