As you all know by now, I'm a fan of recipes that involve a few nutrient-dense ingredients….and preferably those that take less than 60 minutes to whip up. I'm also a fan of warmth – warm tea, warm food, warm clothes, warm bed…warm weather. Unfortunately, it's cold outside and that means I am always looking for ways to warm up. Enter: comfort food.

This chilli recipe is SO delicious, and makes for even more delish leftovers. You'll probably notice there are no beans in this chilli recipe – that's because your girl's allergic to legumes. Womp womp. But trust me, it's still protein-packed, and full of nutritious and delicious fiber-rich vegetables to keep you full. This one is not vegan friendly unfortunately, so I apologize in advance for offending anyone with the animal products you are about to see.

Ingredients:

  • 1 large onion, diced
  • 1 cup ground beef/chicken/turkey
  • 1 cup chopped carrots
  • 2 red peppers, chopped
  • 2 green peppers, chopped
  • 1 can tomato paste
  • 2 cups of water or no-salt-added vegetable broth
  • 2-3 tsp chilli powder
  • 2-3 tsp cumin
  • 2 tsp oregano

Directions:

  1. In a large pan, cook half the onions and all ground beef until browned.
  2. In a separate pot – cook remaining onions, carrots, peppers until tender on medium heat.
  3. Add tomato paste and water/vegetable broth and stir until evenly mixed.
  4. Add spices.
  5. Cover and lower heat to a simmer. Allow chilli to reduce and simmer for 30 minutes, occasionally stirring.