30-Minute Healthy Chili Con Carne

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After a busy day, sometimes cooking a healthy meal for your family may become a challenge. In this dish, the delicious chili flavours throughout combined with lean beef and veggies make this casual dinner a winner. The only thing simple about this chili is that it takes 30 minutes of cooking time. I have doubled this recipe since the chili always tastes better the next day and the following day. Serve with fresh cilantro, cheddar cheese or sour cream and our famous gluten-free artisan bread

Ingredients

  • 2 Tbsp. grapeseed oil
  • 1 large onion, finely chopped
  • 1 large red or yellow bell pepper, roughly chopped
  • 1 – 2 red hot chili peppers, seeds removed and thinly sliced (optional)
  • 2 medium carrots, roughly chopped
  • 4 garlic cloves, sliced
  • 2 lb. lean ground beef
  • 3 Tbsp. GF chili powder
  • 1 Tbsp. GF ground cumin
  • ½ tsp. GF ground cinnamon
  • 2 Tbsp. tapioca starch/flour
  • 2 tsp. sea salt
  • 2 x 13oz (385 ml) cans red kidney beans, drain and rinse
  • 1 x 13 oz. (385 ml) cans black beans, drain and rinse
  • 1 x 27 oz. (798 ml) can chopped tomatoes
  • 3 cups water
  • ½ bunch fresh chopped cilantro
  • Instructions

  • Heat oil in a large pot over medium-high heat. Add onions, bell pepper, chili peppers, carrots, and garlic. Cook for 3 minutes, stirring regularly
  • Add beef, chili powder, cumin, cinnamon, tapioca starch and sea salt. Using a wooden spatula keep breaking down the beef while mixing with the vegetables. Cook for 7 minutes
  • Add beans, tomatoes, and water and bring to boil. Reduce heat to medium, but high enough so that the chili is cooking. Cook for 20 minutes, stirring occasionally. If needed add a little water. If you prefer the chili to be thicker, blend one cup of chili in a blender and return to the chili at the end
  • Remove from the heat and add cilantro. Cover and set aside until ready to serve.
  • If you can, make the chili a day in advance as the flavours heighten and the chili thickens overnight


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