Simple Weeknight Chili
Simple Weeknight Chili
Ingredients
- 1 yellow onion, minced
2 tablespoons coconut oil
3 cloves garlic, chopped
2 tablespoons chili powder
2 pounds ground beef
16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
5 cups chicken stock
2 cups kidney beans, soaked the night before and drained
1 1/2 teaspoons sea salt
- Toppings:
1 cup chopped tomatoes
1 chopped avocado
1/2 cup sour cream
1/2 cup raw cheddar cheese
Directions
In a large stockpot, over medium heat, sauté onion in coconut oil until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks. Add tomatoes, chicken stock, kidney beans, and salt. Bring to a boil and then simmer for about 3 hours until beans are soft and your whole house smells amazing. Adjust seasonings with salt and pepper if needed. Serve with chopped tomatoes, avocado, sour cream and a bit of cheese.
**This chili freezes very well. Just put it in an airtight container and it will keep in the freezer for about 2 months. I used dried beans in my chili which I had to soak the night before...if you are in a pinch you can use organic canned kidney beans. Make sure to rinse them well and decrease the amount of chicken broth to 3 1/2 cups and the cooking time will only be 45 minutes. Serves 6
Information
- Category
- Main Dishes
