Cooking up a large pot of chili is one of the best ways to utilize leftover ingredients and feed a crowd in one fell swoop. It can also be a pitfall to healthful eating, if you are not careful; with an abundance of meat and toppings. This recipe is an alternative to the norm, with loads of vegetables including carrots, peppers, corn, and of course, beans.
One serving of black beans contains over half the recommended amount of daily fiber, and close to 1/3 of the recommended amount of daily protein, meaning that not only are these beans good for you, but they will fill you up too! In addition, black beans steady the digestive tract, and have been shown to help balance blood sugar.
Very Veggie Black Bean Chili (Serves 4-6)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 jalapeno pepper, diced
- 5 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon ground cinnamon
- 1 bay leaf
- 1 pound grass-fed ground sirloin (OR ground sirloin with 85+% fat)
- 1 28-ounce box chopped tomatoes
- 1 cup water
- 5 tablespoons tomato paste
- 1 can black beans
- Heat the olive oil in a large pot over medium heat.
- Add all of the vegetables to the pot, and cook for approximately 10 minutes.
- Add the sirloin, breaking up the meat, and cook until browned; about 8 minutes.
- Add the spices and stir until blended.
- Add the tomatoes and bay leaf and water, reducing heat to a simmer. Cover and continue to simmer for one hour.
- Stir in the tomato paste and black beans. Simmer uncovered for an additional 20 minutes. Serve with desired toppings (sprouted corn tortilla chips, Monterey Jack cheese, and green onions are all good options!).
What’s your favorite chili recipe?