I’m all about comfort food this time of year. Though my idea of comfort food is generally going back to the basics like something as simple as a bowl of cereal I suppose eating cereal for dinner every night isn’t generally recommended. So, that brings me to the other kind of comfort foods like warm bowls of soup or chili, like this one. The thing about comfort food is like I mentioned before it can be as simple as cereal. It doesn’t have to mean a lengthy ingredient list or hours spent in the kitchen to create a delicious meal. It can actually be a healthy and still hearty dish that wraps you in a bear hug, if food can do such a thing. Let me assure you that this Beef and Bean Chili does just that. It’s so simple to whip up, takes minimal ingredients and is loaded with flavors. It’s also customizable for those who prefer different types of beans, ground meats, toppings or even extra veggies. That’s right, a dish that’s oh so delicious and full of bear hugs…now that’s my kinda comfort.
Serves: 6/ Prep time: 5 minutes/ Cook time: 35 minutes
- 1 lb grass-fed ground beef
- 1 tbsp olive oil
- 1 c sweet onion, chopped
- 1 tbsp garlic, minced
- 1 15 oz can kidney beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 28 oz can Muir Glen fire roasted diced tomatoes
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- toppings pictured: lime wedge, plantain chips and plain unsweetened almond milk yogurt
- In a large stock pot add olive oil and ground beef and cook over medium heat until beef is no longer pink, about 8-10 minutes.
- Add in the onions and garlic and continue to cook for about 3 minutes until the onions are translucent.
- Next, add in the beans, tomatoes and spices and stir to combine. Cover the pot with a tightly fitting lid, reduce the heat to low and let simmer for 20 minutes.
- Once the chili is ready, remove from heat and allow to cool slightly before serving. Top with your favorite garnishes and enjoy! Store any leftovers in the fridge for up to 3 days.