Healthier Chili
Serves 3
10 mins prep
45 mins cook
55 mins total
This recipe is perfect for meal prep, as it holds up beautifully in the fridge for a few days, and the flavors only deepen over time.
Optional Toppings:
Important note: this is a great recipe to practice “mise en place,” which means you prep/chop all your ingredients before you start. I want you to be ready so you don’t scramble for ingredients as you cook.
In a large pot over medium-high heat, warm the oil. Add the ground meat and, using a wooden spoon, break it into small chunks as it browns. Cook the meat for about 10 minutes, or until all the liquid has fully evaporated. Ground turkey doesn’t have any fat so you won’t see much browning. If you use ground pork or beef, cook until it has browned in color. Reduce the heat to medium.
Add the onions and garlic and stir. Add the chile powder, tomato paste, and tomato sauce one at a time and stir after adding each ingredient.
Add the vegetable broth, and let the contents come to a boil, then reduce the heat to medium-low, semi-cover the pot, and cook everything for 25 to 30 minutes.
Add in the beans and bell peppers. Increase the heat to medium-high, and cook for another 10 minutes. If you like a thinner chili, you can add more broth or water; if you like it thicker, you can let it boil longer, until the liquid reduces. Just be aware that the chili will thicken as it cools down.
Be sure to taste and adjust for salt. Garnish with any of the optional toppings: cilantro, cheese, sour cream, and chives, and enjoy!
