Perfect Chile

There are few more satisfying one pot meals than chili! Use ground beef or turkey for added protein or prepare as a vegetarian meal. Both are equally delicious!


  • 1/2 pound organic ground beef or turkey optional
  • 2 Tablespoons olive oil
  • 1 28- ounce can Cento crushed tomatoes
  • 1 red bell pepper chopped into 1/4 inch pieces
  • 1 green bell pepper chopped into 1/4 inch pieces
  • 3 carrots peeled and roughly chopped
  • 1 sweet onion chopped
  • 3-4 cloves garlic minced
  • 1 can organic corn with liquid
  • 2 cans pinto beans rinsed and drained
  • 2 teaspoons sea salt
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 cup chopped fresh cilantro + more for garnish
  • Chicken or vegetable broth
  • 1/4 peeled sweet potato cut with julienne tool
  • Juice of 1/2 lime
  • Plain Greek yogurt for garnish


  • In a Dutch oven or large pot heat the oil over medium-high heat. Add onion, peppers and carrots. Saute until vegetables begin to soften, about 5 minutes. Add garlic and cook for one minute or until golden. If using add ground beef and corn to pot and cook until beef is no longer pink.
  • Add chili powder, cumin, salt, pepper, cilantro, tomatoes and sweet potato "noodles". Bring to a boil. Cover, reduce heat to medium low and cook for 30 minutes.
  • Add beans. If mixture is too thick add 1/2- 1 cup stock until desired consistency is reached.
  • Bring to a boil again then reduce heat to simmer; cook for at least 10 minutes and up to an hour.
  • Do a flavor test; add additional salt and chili powder if desired.
  • When ready to serve divide chili between bowls. Squeeze fresh lime juice over each bowl and top with a dollop of yogurt and chopped cilantro.


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