Well, what can I say? The first thing that comes to mind is hearty and comforting. This is a wonderful, simple dish if you are cooking for a group or looking for a meal that yields leftovers. It’s great for game day as you can leave this chili simmering away on the stovetop while the flavors continue to hold hands and get better. When it comes to stews, chilis and soups, sometimes they are even better the next day. Key points here are quality beef and cutting your vegetables as chunky as possible. Both of these are important factors in giving it that terrific texture.

Ingredients:

  • 2 lbs (908 g) ground beef 4 tbsp (57 g) cooking fat (we used coconut oil)
  • 2 packages (51⁄4 cups [456 g]) white mushrooms, stems removed and quartered
  • 3 zucchini, diced into large chunks
  • 2 red bell peppers or carrots, coarsely chopped
  • 1 (31⁄4 cups [796 mL]) can of diced tomatoes and
1 (31⁄4 cups [796 mL]) can of crushed tomatoes
  • 8 tbsp (65 g) chili powder
  • 2 tsp (5 g) ground chipotle powder

Makes 4 to 6 servings

In a large cast-iron skillet, cook the ground beef on medium heat stirring occasionally for 10 to 12 minutes. Remove and set aside when slightly browned. In the meantime, in
a large Dutch oven, sauté all the vegetables in cooking fat on medium heat for 10 to 15 minutes until slightly softened. Drain most of the liquid from the vegetables as you don’t want the end product to be too watered down.

Take the ground beef and add it back in with the vegetables into the Dutch oven. Pour
in both cans of tomatoes and stir thoroughly using a large spoon. Sprinkle in the spices while continuing to mix together. Let the entire dish cook on low to medium heat, stirring occasionally for a minimum of 20 minutes. The longer you let it simmer, the tastier it will become.

If you tolerate dairy, add some sharp cheddar cheese or Monterey jack.

Side note: The above recipe is wonderful for dividing into smaller portions and freezing because of its initial batch size. We also enjoy using it the next day as a yummy topping on eggs or over greens. Feel free to adjust the spices as you go! A little taste testing while cooking never hurt anyone!

Nutrient Density Fact: Although consumed in fairly small quantities, chili powder is especially high in iron and vitamin E with more than twice the RDA for both. It is also an excellent source of copper, vitamin A, B6 and K. It is a very good source of manganese, vitamin B2, B3 and a good source of phosphorus, potassium, selenium, zinc, magnesium and calcium.