Go Back

Stovetop Chili

Print Recipe

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 lb 90% lean ground beef
  • 1 (28 oz.) can crushed tomatoes, no salt added
  • 1 (15oz.) can petite diced tomatoes, no salt added
  • 3 tbsp tomato paste
  • 1 (16oz.) can kidney beans, drained + rinsed
  • 3 stalks celery stalks, diced
  • 1 1/2 cups beef broth
  • 1 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp stevia or sugar
  • 3 tbsp chili powder
  • 1 tsp oregano
  • 1 tbsp ground cumin
  • 1/8 tsp cayenne pepper (optional)

Instructions
 

  • Add the olive oil to a large soup pot over medium-high heat. Add onion and garlic. Cook for 3-5 minutes, stirring occasionally until fragrant.
  • Add the ground beef to the pot, breaking apart and cook until brown.
  • Add chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until well combined.
  • Add the celery, broth, tomato paste, diced tomatoes, crushed tomatoes, and red kidney beans. Stir
  • Bring to a low boil and then reduce to a simmer (low-medium heat). Simmer uncovered for 20-25 minutes, stirring occasionally.
  • Remove from heat and let the chili sit for 10 minutes before serving.