Slimming Chili
Learn the five steps to deliciously Slimming Chili with this flexible chili recipe. You can make this recipe with meat or without meat for a tasty vegetarian chili.
Servings: 8 Servings
Equipment
- Large dutch oven, soup pot, or stockpot
Ingredients
- 3 tbsp Olive oil Other fats may be used, such as butter, ghee (clarified butter), beef tallow, and the like.
- 1 tbsp Chili powder Up to 3 tbsp can be added.
- 1/2 tsp Red pepper flakes
- 1/2 tsp Black pepper
- 1 tsp salt Salt
- 1 large Garlic clove
- 6 cups Vegetables, raw and chopped into bite-sized pieces
- 3 cups Crushed tomatoes You can also use canned diced tomatoes or canned whole tomatoes, but be sure to drain off the liquid.
- 8 cups Broth You can use regular broth, bone broth, or vegetable broth. In my recipe video, I use vegetarian Golden Broth.
- 6 cups Cooked beans I recommend using a variety of beans, but you can certainly use one type of bean. If you use dried beans (but preferably soaked), you will need 1 pound of beans. If you use canned beans, you will need four 15 ounce cans.
Instructions
- Put the oil or other fat in a large dutch oven, soup pot, or stockpot, and warm the contents on medium heat.
- Add the chili powder, pepper flakes, black pepper, and salt to the pot. Stir well in fat and sauté for 1 minute.
- Add all the veggies to the pot and stir well to coat with the spice and salt mixture.
- Add tomatoes to the pot and stir well.
- Add broth to the pot and stir well. (In the recipe video, I add a vegetarian Golden Broth.)
- Bring the mixture up to a boil. Cover the pot and turn the heat down to low. Simmer for one minute.
- Remove the lid of the pot and carefully add the beans. Stir well and simmer, uncovered for 30 minutes.
- After 30 minutes, the chili should have thickened. Remove from the heat and serve.
- Alternatively, if you are in a hurry, you can serve the chili as a pasta-free, minestrone-type soup and forgo the 30 minutes uncovered simmer.
- This chili will stay fresh in your refrigerator for 2-3 days. And, if stored in a freezer-proof container, this chili will stay fresh in your freezer for 2-3 months.
Video
Notes
Find the Golden Broth recipe and video at https://marysnest.com/how-to-make-golden-broth/
Find this Slimming Chili recipe and video at https://marysnest.com/how-to-make-deliciously-slimming-chili-in-5-steps/
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