One-Pot Chili

I'm writing this recipe burrowed deep into my winter coat and a fluffy scarf, which basically means it is officially soup and chili season.

Growing up, chili was one of my favorite foods, and coming home to see the crockpot out on a cold winter day made me jump for joy. Chili is a seriously underrated, but extremely nutritious meal packed with protein, fat, carbs, and plenty of micronutrients and fiber.

I already have a chili recipe posted on this blog, but this one is even easier for everyone who is in a time crunch but wants something warm and delicious, even when they are busy. I used already-cooked beef that I had meal prepped, and let this cook for about 45 minutes while I showered, cleaned up, and did some stuff around the house.

Chili is also SO MUCH BETTER when you let it sit and eat it the next day for leftovers. The seasonings marinate and sit well with each other, and heating it up the next day takes just 5 minutes with 5x the flavor that it had the day before. Definitely give this a try this winter when you want something quick, easy, protein-packed, and hearty!

INGREDIENTS:

• 5 ounces cooked 93% lean grassfed grass-finished ground beef

• 120 grams organic red kidney beans, drained

• 120 grams organic black beans, drained

• 200 milliliters organic chicken stock

• 200 milliliters organic chicken bone broth (for extra protein!)

• Approximately half a small can of organic tomatoes and chilis

• 100 grams organic diced tomatoes

• About 2 tablespoons of a homemade/fresh spicy salsa

• Salt, pepper, cumin, chili powder, garlic powder, onion powder, and smoked paprika

• Optional toppings: grated raw cheddar, plain greek yogurt, organic avocado

MACROS:

(NOT INCLUDING THE TOPPINGS I USED)

CALORIES: 560 CALORIES

PROTEIN: 63.5 GRAMS

CARBOHYDRATES: 47.4 GRAMS

FAT: 13 GRAMS

DIRECTIONS:

1. In a medium saucepan over medium high heat, grease your pan with oil/butter of choice. I used Chosen avocado oil spray.

2. Because I used already-cooked ground beef, I added 5 ounces of cooked ground beef and just lightly sauteed to warm it up. If you are using raw ground beef, this is where you'll mince and cook it until it's about 90% cooked.

3. When your beef is done and seasoned, add your drained black and kidney beans and mix well. Add additional seasonings.

4. After about a minute, it's time to add your liquids. First, add your canned tomatoes and salsa, and then add your bone broth and chicken bone broth.

5. Once the chili mixture comes to a boil, lower the heat and cover your pan. I advise to leave it on simmer for at least 30-35 minutes, stirring occasionally and adding water if need be. Adjust seasonings according to taste and preference.

6. After about 35-40 minutes, your chili should be done and ready to serve. I plated mine with grated cheddar cheese, organic avocado mash, and plain greek yogurt. Serve and enjoy! :)