For the chili

  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper sliced
  • 2 lbs 100% grass-fed ground beef 80/20 * See notes
  • 3 tablespoon tomato paste
  • 28 oz tomatoes chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups beef stock or any stock

For the spice mix

    • 2 tablespoon taco seasoning (choose one with no added sugar)
    • 1/2 teaspoon chili powder optional
    • 1/2 teaspoon salt to taste
    • 1/2 teaspoon pepper to taste
  • Heat oil in a non-stick pan or skillet and place over medium heat. Once hot, add the onion, peppers, and garlic, and cook for 1-2 minutes, until fragrant. Increase the heat to high and add the ground beef and break apart. Let it cook until mostly browned.
  • Add the remaining ingredients, including the spice mix, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until thick. 
  • Pour the thick chili into bowls and add plant-based shredded cheese, plant-based sour cream, and parsley.


TO STORE: Like any good stew or curry, chili tastes better the longer it sits before serving. Store chili in the refrigerator, covered. It will keep well for up to one week.
TO FREEZE: Place leftovers in a sealable container and store them in the freezer for up to 6 months. 
TO REHEAT: You can either microwave the chili or reheat it on the stove until warm. 


Serving: 1serving | Calories: 297kcal | Carbohydrates: 7g | Protein: 23g | Fat: 19g | Sodium: 510mg | Potassium: 749mg | Fiber: 4g | Vitamin A: 960IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 3mg | NET CARBS: 3g