One Pot Chili

We love this chilli recipe because it’s made with things we always have in the fridge, freezer and pantry. It’s also one of those dishes that gets better after it’s been sitting in the fridge a day or two. The recipe can easily be doubled to feed a crowd but since that’s not happening lately, double it anyway and freeze half for a week’s worth of dinner another time. 

Ingredients

Makes 6 servings 

• 2 tbsp olive oil

• 1 pound ground beef

• 1 small yellow onion, diced

• 3 cloves of garlic, finely chopped

• 2 medium carrots, diced

• 2 stalks of celery, diced

• 1 can (796 ml) whole tomatoes

• 1 can (540 ml) drained red kidney beans

• 1 tablespoon of tomato paste

• 1 cup of beef broth

• 2 tbsp chilli powder

• 1 tbsp cayenne pepper

• 2 tbsp ground cumin

• 1 tsp of salt

• 1 tbsp sugar

Toppings (all optional)

• Green onions

• Yogurt/sour cream

• Shredded cheese

• Tortilla chips

Method

• Heat 1tbsp olive oil in a large pot, add ground beef, break apart and cook until brown, approx. 5 minutes.

• Remove beef from pot and transfer to a bowl.

• In the same pot, heat the remaining 1tbsp of oil and cook diced onions until translucent. Add garlic and cook until soft.

• Add chilli powder, cayenne pepper and cumin to onions and garlic. Stir until incorporated and the mixture forms a deep brown colour.

• Add tomato paste and stir until the paste reaches a deep red colour.

• Add in whole tomatoes, stir and heat through until simmering. Once simmering, crush the tomatoes with the back of a wooden spoon. 

• Add in beef, beef broth, carrots, celery, salt, sugar and kidney beans. Stir and let simmer on medium-low heat for 20-25 minutes or until carrots and celery are tender and chilli thickens.