Chili Con Carne Recipe

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.

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Print Recipe

Chili Con Recipe

Yield: Makes 4 servings (1.25 cup each)

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

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

Directions:

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...).