Yum. Who doesn't love chili? This protein-rich, grass-fed beef version has a unique flavor you may not have tasted before. With garbanzo beans and a cilantro topping, it is extra delicious. You'll definitely be making this over and over! The chili is delicious on its own, but can also be served over rice or roasted cauliflower or alongside a big green salad.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a 6-quart Dutch oven over medium-high heat until shimmering, about 1 minute. Add beef and allow to sear and brown until mostly cooked, about 3 minutes. Stir in bell peppers and onion. Cook until vegetables are soft, 4 to 5 minutes. Stir in chili powder, garlic, paprika, cumin, oregano, thyme, mustard powder, and chipotle powder. Pour in tomatoes, garbanzo beans, and water and bring to a simmer.

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  • Cover the pot and reduce heat to medium. Cook slowly until chili has reduced and thickened, about 1 hour. Season with sea salt and stir in cilantro.

Cook's Note:

Small portions can be frozen for up to 3 months or stored in an airtight container in the refrigerator for 4 to 5 days.

Nutrition Facts

480 calories; protein 28.6g; carbohydrates 44.1g; fat 23.5g; cholesterol 68.8mg; sodium 1493mg. Full Nutrition
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