I do not know anyone who dislikes chili and for good reason! It’s hearty, warm, and delicious. One of my favorite things about chili is that you can freestyle based on your preferences and adventurism. You can easily elevate the nutrient density and change up the flavor profile.
This recipe is full of tasty, nutrient-dense whole foods and I hope you enjoy it as much as I do! Feel free to swap out certain ingredients for the ones I use. For example, I used leftover brisket from dinner the night before. Feel free to go meatless or use a different protein like turkey, chicken, or ground beef.
- 1 lb brisket, cooked and cut into small cubes (I used leftover grass-fed brisket from dinner the night before. It was slightly dry so I re-hydrated it by soaking it in broth for 5-10 minutes)
- 3 cans of chili beans
- 1 yellow onion, diced
- 2 bell peppers, diced
- 1 tablespoon olive oil
- 14.5 oz can fire roasted tomatoes
- 7 oz tomato paste
- 24 oz tomato sauce
- 32 oz broth
Seasonings (heads up… you don’t have to use as many as I did!)
- 4 cloves garlic (or 1/2 tsp of garlic powder), minced
- 2 tsp oregano
- 2 tsp Montreal steak seasoning
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp chipotle chili
- 1 tsp basil
- 1 tsp parsley
- Salt and pepper (to taste)
Optional: top with jalapenos, sour cream or Greek yogurt, avocado, diced onions
- Add olive oil to stock-pot or dutch oven on medium heat. Add the diced onion and peppers. Cook until softened. (You can skip this step if you prefer your vegetables crunchier).
- Add in the garlic and cook for 1-2 minutes more.
- Add in the remaining ingredients. Stir until well combined. Taste and add any additional salt, pepper, or seasonings as needed.
- Cover and cook on low heat for at least 30 minutes, or up to 2 hours.