Ingredients
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- 2 Tbsp ghee or olive oil
- 1 brown onion, chopped
- 2 cloves garlic, finely chopped (optional)
- 1 jalapeno or red chilli, deseeded & finely chopped (optional – for extra heat)
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1/2 kg ground beef (grass fed)
- 2 Tbsp Taco Spice
- 2 tsp fine sea salt
- 1 tsp coconut sugar or honey (optional)
- 1 cup grated veggies (carrot, zucchini, sweet potato)
- 1/2 cup chicken stock or filtered water
- 2 tins chopped tomatoes
- 1 tin black beans (or kidney or pinto beans), drained & rinsed, or 250g cooked beans
{See notes below for garnishes and serving suggestions!}
INSTRUCTIONS
Heat ghee or olive oil in a large frying pan or pot over high heat, then add onion, garlic, chilli (if using) and peppers and saute for 5 minutes, stirring.
Add mince, Taco spice, salt and coconut sugar or honey (if using). Continue to cook over high heat, stirring, for 5-10 minutes or until mince is mostly browned.
Add grated veggies, chicken stock or water, tinned tomatoes and tinned beans. Reduce heat to medium-low and simmer with a lid partially covering pan for 20 minutes, or until chilli is reduced to your liking. Adjust seasonings to taste if needed.
Notes
Ways to Serve Chili:
1. Serve over sweet potatoes, topped with sour cream and chopped chives.
2. Serve with sweet potato fries or wedges and sour cream
3. Serve over rice, with cooked veggies on the side.
4. Serve over polenta, with a leafy green salad on the side.
5. Use cold, leftover chili as a filling in tortillas/wraps with shredded lettuce and grated cheese.