On a cool winter evening there’s nothing better than a delicious, warm bowl of beef chili. I love to load my chili with vegetables and yummy ingredients- like carrots, peppers, butternut squash and more. I do make a conscious effort though to keep the starchiness down, just so that I don’t feel tired and weighed-down after eating it.

Another important aspect of my chili is that I really try to ensure that any meat used is grass-fed or organic. This ensures that the meat is at least just a little healthier than conventional meat, meaning no/less antibiotics and hormones.

Enjoy this chili as a meal on it’s own or even as a snack.

Classic Beef Chili

Prep time: 5-10 minutes

Total time: 30-40 minutes

Makes: 4-6 servings

Ingredients:

• 1 tsp olive oil
• 1 onion, chopped
• 1-lb grass-fed beef
• 2 bell peppers, chopped
• 4 carrots, peeled and chopped
• 1 can black beans, drained and rinsed
• 1-16 oz jar of low-sodium, organic tomato sauce
• Dash salt and pepper
• 1-2 tsp chili powder
• 1 tsp each: basil, oregano

Directions:

1. Wash and prepare ingredients.
2. Heat a large stock pot over medium heat and add oil.
3. After 1-2 minutes, add onion and sauté for 3-4 minutes or until lightly browned.
4. Add beef and cook, stirring occasionally, for about 5 minutes or until mostly cooked.
5. Add remaining ingredients and bring to a boil (about 5-7 minutes), then lower heat and simmer for 15-20 minutes. Stir occasionally.
6. Remove from heat, then serve and enjoy!

For more soup inspiration click here.