Description
Stovetop chili with an added spicy kick that’s perfect for those cold wintery months. It is the perfect meal that is ready in no time.
Ingredients
Units
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- 1 tbsp Chosen Foods 100% Pure Avocado Oil
- 2 Garlic Cloves, minced
- 1 medium Green Bell Pepper, diced
- 1 small Yellow Onion, diced
- 1 lb. Ground Chicken or Hamburger, crumbled
- 2 14.5 oz cans Hunt's Fire Roasted Diced Tomatoes
- 1 16 oz can Dark Red Kidney Beans (liquid included)
- 2 16 oz cans Pinto Beans (liquid included)
- 1/2 - 1 tsp Chipotle Chili Pepper
- 1 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 3/4 tsp Himalayan Pink Salt
- Garlic Salt, to taste
- Freshly Ground Black Pepper, to taste
- Toppings: Avocado slices, diced onion, Kite Hill Sour Cream and cilantro
- Optional: Cheese
- Serve with: Siete Tortillas or crackers
Instructions
- Veggies: In a large pot, add the avocado oil and heat over medium-high heat. Add the onion, green pepper, and a dash of salt and sauté until the onion is translucent; about 3-5 minutes.
- Garlic: Stir in the garlic and cook until fragrant; about 30-40 seconds.
- Chicken: Add the chicken and season it with some pepper and garlic salt. Brown, breaking it up with a wooden spoon, for about 8 minutes and then strain.
- Simmer: Add the meat and remaining ingredients to the pot and simmer for 15 minutes on medium-low heat.
- Assemble: Ladle into bowls and top with avocado slices, onion, cilantro and sour cream.
- How to serve: Serve with a side of warm tortillas or crackers.
Notes
- If possible, use all organic ingredients.
- Meat: You can always change up the protein to give this chili a different flavor profile. Feel free to use bison, wagyu, or even turkey. This chili is very versatile!
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Spices – FYI: Please keep in mind that chipotle pepper is not the same as chili powder. Chipotle pepper contains just one ingredient: smoked and dried jalapeno peppers. Chili powder, on the other hand, is a blend of spices typically including: chili peppers, cumin, garlic and oregano.
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For this recipe, I like to use both of these spices. Sometimes I add more chipotle pepper and other times I add less.
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Note: I used to make this chili with two, diced chipotle peppers in adobo sauce. I don’t use it anymore though, because I can’t find a brand without inflammatory oils or refined sugar. However, if you can find it then this ingredient would be great. (*If you use the peppers in adobo sauce, then be sure to omit the chipotle powder).
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- Category: Main Course
- Cuisine: American