Chili Con Carne is a classic meal that makes a great Sunday dinner and is equally delicious for a quick weeknight meal or added to your meal prep for a busy week.
I used a grass-fed ground beef* for this recipe, but you can easily sub in ground bison, turkey or even chicken if you prefer. It’s a super versatile recipe, so tweak it to make it work for you.
Like chili as much as I do? Try some of these:
- Clean Eating Turkey Chili
- Chicken + White Bean Chili
- Cinnamon Spiked Lamb + Chickpea Chili
- Sweet Potato + Black Bean Chili
- Butternut Squash Chili
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Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 4-5 cloves of garlic chopped
- 1/2 tsp kosher salt
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1 chipotle chile en adobo coarsely chopped, with 1 tablespoon sauce
- 1 pound grass-fed ground beef
- 1 14 1/2-ounce low sodium chicken broth
- 1 14 1/2-ounce can diced tomatoes
- 1 15 1/2-ounce can kidney beans, rinsed and drained
- 1 15 1/2-ounce pinto beans
Nutrition
Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 4-5 cloves of garlic chopped
- 1/2 tsp kosher salt
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1 chipotle chile en adobo coarsely chopped, with 1 tablespoon sauce
- 1 pound grass-fed ground beef
- 1 14 1/2-ounce low sodium chicken broth
- 1 14 1/2-ounce can diced tomatoes
- 1 15 1/2-ounce can kidney beans, rinsed and drained
- 1 15 1/2-ounce pinto beans
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, pepper, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.
- Stir in the tomato paste, chipotle chili and sauce; cook for another minute before adding the ground beef, breaking it up with a wooden spoon, and cook until the meat loses its raw color (about 5 minutes).
- Add the broth and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
- Ladle into your favorite bowl and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc).
Emily says
Omg!!! I made this A little leery because I have made lots of healthier options chili’s from online recipes and none are that great but this was freaking delicious my whole family loved it. Oh also I messed up a tad. I didn’t know what the chipotle stuff was so I didn’t get it and I thought it was a whole can of tomato paste (small one). Also I added a tap. Of pepper flakes. It was dangerously good like I could have just kept eating it.
Dani says
YAY! So glad to hear how much you enjoyed this recipe Emily. Thanks for letting me know.
Sandra Walter says
I have tried dozens of recipes. This is the best and easiest recipe ever. I use olive oil and add extra meat (3# for a double recipe.)
Dani says
Hi Sandra! So glad you enjoyed this recipe. Thanks for taking the time to leave a review.