Something about fall makes me crave chili and cornbread. There's just nothing better than a warm bowl of chili on a cool and crisp day. The best thing is that this chili is so simple yet so full of flavor. It's super easy to make and takes only 30 minutes to cook. We often make this as part of our meal prep and eat it for lunch all week long. It's definitely high protein and makes for a great snack, lunch, or dinner. Try it with our cornbread and enjoy the perfect fall meal!
Prep time: 10 minutes | Cook time: 30 minutes | Total Time: 40 minutes
Ingredients
- 1 cup carrots, diced (about one large carrot stick)
- 1 yellow onion
- 1 jalapeno, seeded & diced
- 4 garlic cloves, minced
- 2 lbs grass fed beef
- 1/4 tsp cayenne
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1 TBSP ground cumin
- 2 TBSP chili powder
- Salt and pepper to taste
- 15 oz can dark red kidney beans, drained
- 15 oz can tri-bean blend (black beans, kidney beans, pinto beans), drained
- 2 cups tomato sauce (no added sugar!)
Method
- Lightly grease a medium pot, set aside.
- Peel and dice the carrot stick, chop the onion, remove seeds and dice the jalapeno, mince the garlic cloves. Place the ingredients in the greased pot over medium heat.
- Add the ground beef to the pot, breaking it up as it browns. Cook until the veggies are tender and the meat is browned (5- 10 minutes).
- Pour all seasonings, beans, and tomato sauce into the pot and mix into the meat/veggies. Turn heat to low and let simmer for 20 minutes, stirring occasionally.
- Server warm with some "lightened up"cornbread!
Notes
- Top with guacamole and green onions for additional flavor/color
- Feel free to get creative with veggies. I have added zucchini, bell peppers, and spinach in the past for some extra greens. It doesn't change the flavor much :)
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