Chili Con Recipe
Delicious, healthy Chili Con Carne is a blend of beef, two types of beans, veggies, tomatoes and spices, all simmered together for a rich, satisfying meal. This easy chili recipe comes together quickly in one pot and is freezer-friendly! The perfect fall and winter comfort food!
Servings: 6 servings
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic chopped
- 1/2 tsp kosher salt
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1 chipotle chili in adobo coarsely chopped, with 1 tablespoon sauce
- 1 pound grass-fed ground beef
- 1- 14.5 ounce can low-sodium chicken broth
- 1- 14.5 ounce can diced tomatoes
- 1- 14.5 ounce can kidney beans, rinsed and drained
- 1- 14.5 ounce can pinto beans
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 is browned (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 chili into bowls and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc).
Storing leftovers - Chili con carne will keep in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without any additional toppings and place it in the fridge. To reheat it, simply pop it in the microwave using a microwave safe bowl, or you can reheat it on the stovetop.
Freezing - To freeze, place chili into gallon-sized freezer bags or airtight freezer-safe containers. Freeze for up to 3 months. Remember to label the chili with the date, so you remember when you placed it into the freezer. When you’re ready to enjoy the chili, thaw it in the refrigerator overnight, then reheat it on the stovetop or microwave until it is warmed through.
Serving: 1bowl | Calories: 365kcal | Carbohydrates: 39g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 538mg | Potassium: 1080mg | Fiber: 13g | Sugar: 5g | Vitamin A: 726IU | Vitamin C: 27mg | Calcium: 110mg | Iron: 6mg