You’ll never miss the beans in this chunky beef chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms. To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6
Ingredients
2 T. extra virgin olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 medium celery stalks, diced
2 medium red bell peppers, diced
1 lb. Portobello mushrooms, chopped
1 medium jalapeno pepper, minced
1½ lbs. ground beef
2-3 garlic cloves, minced
Sea salt and black pepper, to taste
2 t. dried oregano
1 T. ground cumin
2 t. chili powder
1 t. cayenne pepper
2 T. tomato paste
1 24-oz. can crushed tomatoes, undrained
1 c. beef (or chicken) broth, preferably organic
Optional toppings:
Pickled jalapeno peppers and red onion
Avocado
Fresh cilantro leaves, chopped
Directions
- Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.
- Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.
- Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.
- Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onion or diced avocado and cilantro, if desired, and serve immediately. Enjoy!
