My Favourite Chili

This Sunday was a snowy one and the perfect time for a warming pot of chili so i made one of my favourite recipes in the morning and let it simmer all day, the house smelled amazing and it was easy clean up at dinner – double score!

Mel’s Favourite Chili


3 Tbsp coconut oil

2 lbs lean ground beef (turkey, chicken, pork and venison would also work well here)

2 onions, diced

4 cloves garlic, minced

1 bunch celery, diced

1 green pepper, diced

1 yellow pepper, diced

2 carrots, peeled and diced

1 zucchini, diced

2 cans (28oz) diced tomatoes (no salt added)

2 cans (15oz) beans, your choice –  i used kidney and chickpeas (preferable BPA free)

1 can tomato paste

2 Tbsp chili powder

1 Tbsp cumin

1 Tbsp onion powder

1 Tbsp apple cider vinegar (unpasteurized)

1 Tbsp coconut sugar

  • Heat 2 Tbsp coconut oil in a large pot over medium heat, add ground beef and cook until browned. Drain and put aside.
  • Add the remaining tablespoon of coconut oil to the hot pan, add onion and garlic and cook for 3-4 minutes or until softened. Add peppers, celery, carrots and zucchini and cook for a further 5 minutes or until softened.
  • Add chili powder, cumin and onion powder, stirring for a minute. Then add all remaining ingredients – diced tomatoes, tomato paste, beans, vinegar and coconut sugar. Bring to a boil, then reduce heat and simmer for 1 hour (or a few!)
  • Add salt and pepper to taste.
  • Serve with some home made guacamole, grated white cheddar and some Greek yogurt and a green salad.

Recipe adapted from Whitewater Cooks – Shelley Adams


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