Does a classic chili recipe even need an introduction? I suppose not really!
But I can’t leave you hanging on what I decided to use for my ingredients. So I will explain a few things and give you some options. One of my main goals with each recipe is to give you the power to play with a recipe to make it work for you.
Let’s start with the beans. I like eating beans in moderation and think people can eat them as long as your body responds well to them. If you feel brain fog or digestive discomfort, your body might not be ready for them yet in your diet. If you can’t have them, just omit them from this recipe. If you want more substance to the chili you can add some more vegetables. (Think peppers and celery)
I also like to put a jar of salsa in my chili. It adds a great flavor, but doesn’t taste at all like salsa or Mexican food. It adds mild spice and more depth to the flavor. Use any organic salsa you want in any heat. Some people like more mild chili and some people like it spicy. Use what you like.
When I cook with tomatoes, I prefer using tomatoes out of a glass container or a carton. Canned tomatoes contain BPA in the lining of a can. Even organic tomatoes have BPA lined cans because tomatoes are so acidic, they would eat any aluminum can without the lining. You can find BPA free cans of beans, just not tomatoes. BPA is a plastic that has been linked to cancer and other hormonal issues. It mimics estrogens in our bodies and it is very smart to stay far away from BPA.
Ingredients
1 Tablespoon coconut oil
2 medium onions, diced
2 pounds grass fed ground beef, thawed
24 ounces strained tomatoes
24 ounces diced tomatoes
1 jar of salsa
2 cans of beans (kidney, pinto, great northern or garbanzo)
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional, it adds spice but you don’t have to make a special trip for it)
Directions
- Heat a large saucepan on medium heat. Add the coconut oil onions to the pan. Stir the onions for 1 minute until they start to soften
- Add the ground beef and turn the heat to medium-high. Brown the meat
- Once the meat is browned, turn the temperature down to medium again. Add the tomatoes, salsa and beans and stir to combine
- Add the spices and mix thoroughly
- Once the chili starts to bubble, turn the heat down to low and cover the pot. Let simmer for 30 minutes to one hour to let the flavors merry. The tomatoes will reduce a bit and it will become thicker.
- Serve immediately and top with raw cheese, organic sour cream, onions or eat as is
Enjoy!
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christina says
WOW, WOW, WOW! This chili turned out FABULOUS and is my new go-to chili recipe! In my hubby’s words “Off the Hook!!”. I’ve never followed a recipe for chili, just eyeballed the ingredients and measurements and so glad I followed this easy one. I used hot salsa, added a yellow pepper, a little more cumin than listed, and halved the recipe; and we still had a TON left over (our family is 2 adults, 2 kids). We topped off with organic sour cream, cheese, and raw honey– it was a CROWD pleaser and will make again and again! Delicious– Thank You Dr. Meghan! :)
Meghan Birt says
I’m so happy you loved it!! Thanks for letting me know. And hot salsa… that sounds like my mouth would be on fire. I think I need chili in my life soon!