Hearty Homemade Chili (With or Without Beans)

There is something about a big pot of homemade chili simmering on the stove, especially as the weather starts to cool down. This is one of those recipes I've been making for years, and it's still one of my favorites because it's simple, filling, and packed with real-food ingredients.

What I love about this chili is that you get plenty of protein from the grass-fed ground beef, along with a variety of vegetables, including carrots, celery, onions, and peppers. It's an easy way to get more vegetables into a meal without feeling like you're eating a plate full of vegetables!

I originally made this recipe without beans, which can be a great option for people who experience bloating, gas, or digestive discomfort when eating legumes. But that doesn't mean beans are bad for everyone. In fact, black beans are a wonderful source of fiber and can help support a healthy gut microbiome when they're well tolerated.

If your digestive system handles beans well, feel free to add a can of rinsed and drained black beans to the recipe. You'll get some additional plant-based protein and fiber, making an already nutritious meal even more satisfying. If beans tend to leave you feeling uncomfortable, leave them out. There is still plenty of goodness in this chili!

One of my favorite things about this recipe is how well it works for meal prep. You can make it on the stove or in the slow cooker, and I almost always double, triple, or even quadruple the recipe so I can freeze portions for another night. There is nothing better than having a homemade meal ready to go when life gets busy.

Ingredients:

• 1 cup plus 2 tbsp chicken stock or bone broth

• 1 pound grass fed ground beef

• 1 cup diced carrots

• 1 cup diced onions

• 1 cup diced celery

• ½ cup diced green pepper

• ½ cup diced red pepper

• 1 tablespoon minced garlic (or 1 teaspoon dried garlic)

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon ground cumin

• 1 ½ teaspoon chili powder

• 4 ounces minced jalapenos (canned is fine; and sometimes I don’t use because of my kids)

• 1 can crushed tomatoes (28 oz.) or 2 cups fresh tomatoes

• Optional: 1 can (15 ounces) black beans, drained and rinsed, for additional fiber

Directions:

1. In a large non-stick pan, add 2 tablespoons of bone broth, “sweat” the carrots, onions, and celery for 4-5 minutes.

2. In a separate pan, brown the ground beef, this will save time. Then add ground beef to the cooked carrots, onions and celery.

3. Add chopped peppers, spices and canned tomatoes (jalapenos if you desire:)

4. Cover and let simmer for several hours for everything to be meld together.

A Few Ways to Make It Your Own

I love recipes that you can adjust based on what you have in your kitchen and what works best for your family.

• Want more fiber? Add black beans, extra vegetables, or even some diced zucchini.

• Need more protein? Increase the ground beef to 1½ pounds, or add another protein source.

• Like it spicy? Add extra jalapeños or a little cayenne pepper.

• Want to change up the toppings? Try sliced avocado, fresh cilantro, chopped scallions, or a spoonful of plain Greek yogurt if you tolerate dairy.

A little gut-health reminder: Fiber is important for feeding beneficial gut bacteria, but more isn't always better, especially if you're already struggling with significant bloating or digestive discomfort. It's important to pay attention to how your body responds. If you're working on improving your gut health, gradually increasing fiber as tolerated is often a better approach than adding large amounts all at once.

And don't forget to make extra! Chili freezes beautifully and makes a wonderful lunch or quick dinner later in the week.

Enjoy!

Marnie