I keep a variety of different beans in the pantry because running to the store often is not an option. A few other things that I always have on hand are scallions and cilantro because I use them often in other recipes. This recipe comes together quickly, is quite hardy, and will satisfy the meat lovers in your house. Any other type of meat can be substituted or omitted all together if a meatless chili is desired. Here’s how to make it:
In a large nonstick skillet with a lid, heat 2 Tbl. of olive oil over medium heat and sauté 1 small chopped onion until tender. Add in 2 lbs. of ground beef (such as grass-fed), and season with 1 tsp. sea salt and 1 tsp. ground black pepper. Turn up the heat to medium-high and brown the meat while chopping with a spatula or spoon into bites size pieces.
Cook the beef until well browned. In the meantime, rinse and drain 1 – 15 oz. can of each: black beans, garbanzo beans, pinto beans, and dark red kidney beans.
Once the meat is well browned, add in a 14.5 oz. can of diced tomatoes with green chilies and a 14.5 oz. can of diced fire roasted tomatoes.
Next, add in 1 tsp. granulated garlic, 2 tsp. cumin, 2 Tbl. chili powder, and 1 cup of chopped cilantro and mix together well to combine.
Next, add in all of the rinsed and drained beans and stir well
Bring the chili to a boil then reduce the heat to medium-low and simmer for 15 minutes. When finished simmering, carefully remove the lid and season with sea salt and pepper to taste.
Serve the chili with chopped fresh scallions and cilantro. Enjoy and happy cooking!
Prep Time: 30 min.
Cooking Time: 30-40 min. total
Difficulty: Easy
Servings: 4-6
Ingredients:
2 lb. ground beef (such as grass-fed)
2 cups chopped scallions for garnish
1 cup chopped cilantro plus more for garnish
1 small onion, chopped
1 tsp. sea salt (plus more to taste)
1 tsp. ground black pepper (Plus more to taste)
1 15 oz. can black beans rinsed and drained
1 15 0z. can garbanzo beans (chick peas) rinsed and drained
1 15 oz. can pinto beans rinsed and drained
1 15 oz. can dark red kidney beans rinsed and drained
1 14-5 oz. can diced tomatoes with green chilies
1 28 oz. can diced fire roasted tomatoes
1 tsp. granulated garlic
2 tsp. cumin
2 Tbl. chili powder
2 Tbl. olive oil