Chili is to winter what salad is to summer – so necessary. I went a few years without enjoying chili (shocking, I know) but recently re-introduced it back into my diet, and have not looked back since.
Part of the reason that I nixed chili from my diet was that I was in the mindset that it needed a lot of ingredients (namely vegetables) to be nutritious… which ironically left me with a less than delicious bowl of food.
I’ve learned that when it comes to chili, basic is best. A statement that is actually true of most recipes.
My efforts to recreate the wheel (“the wheel” being a better bowl of chili) left me with something that didn’t even resemble chili, ultimately leading me to swear off of it… until my friend Kelly reignited my love for the dish.
Kelly is a good friend of mine, and an incredible cook. I first experienced her recipe for beef & black bean chili (the recipe featured below ????) while carving pumpkins at her house the night before Halloween, and was hooked from the first bite. It’s the best recipe I’ve ever had, and I’ve tried a lot of chilis.
This recipe may be simple, but the flavour is bold. It’s hearty, perfectly spiced and packed with the right amount of nutritious vegetables.
Make it tonight and let me know what you think. I’m sure it will become your new favourite.
Beef & Black Bean Chili
For the chili:
1 tablespoon of coconut oil
1 onion diced, minced
1 head of garlic, minced
2 small zucchini’s finely grated
1lb grass fed beef
690ml of organic crushed tomatoes, in a glass jar **Spud carries organic crushed tomatoes, but you can you used canned tomatoes if you can’t find them
1 large can of black beans **I like Eden Organics, as they don’t use BPA in their can lining
1 cup organic frozen corn
3-4 tablespoons organic chili powder
1 tablespoon ground cumin
Sea Salt to taste
Garlic powder, if desired **I added about 1 tablespoon because I love garlic
1 head of cilantro, washed and chopped
1 lime cut into wedges
8 green onions, diced
- Melt coconut oil in a cast iron pan or medium pot over med.
- Add diced onion and sauté for 5 minutes, or until soft and translucent.
- Add garlic and sauté 2 more minutes, then add zucchini and sauté another 5 minutes. Transfer vegetables to a slow cooker set on a low heat.
- Return pan to stove and add ground beef and saute until cooked through and starting to brown, transfer to slow cooker.
- Add tomatoes, black beans, frozen corn and seasonings.
- Cook on low for 8 hours or high for 4 hours.
- Turn off and serve with cilantro, green onions and lime wedges.