It’s fall in New England and I can feel the shift!
I’m itching to get back into the kitchen. I’ve been going through my soups recipes and had my sight set on a hearty veggie soup, which quickly turned into a hankering for chili! Dang PINTEREST!! So many good ideas! Oddly enough I also had a strange desire to make some pumpkin crafts…That’s for another blog. Those that know me- know that I am NOT crafty! Again- PINTEREST! They make every DIY project look so simple!!
Anyhow – back to the chili. Have you ever looked up chili recipes online? Do you know how many are out there?? A gazilion!!! I’ve tried several in the past and truth be told none are as delicious as my husband’s. But he refuses to give up his secret!! That being said- I had a hankering yesterday. My original intention was to make a Turkey Veggie Chili – but it morphed along the way.
This particular recipe is a combo of two that I had on hand. One is from a client – 4 Bean Turkey Chili – and the other is the one I usually use- Turkey Chili loaded with extra veggies.
This version was particularly EASY and it was pretty darn tasty- not to mention loaded with fiber and protein!
I’m writing this from memory- so you know it’s EASY!! Here’s how I made it!
3 Bean Beef Chili
- 1lb Organic Grass Fed Beef
- 16oz can Black beans – drained and rinsed
- 16oz can Pinto beans – drained and rinsed
- 16oz can Dark Red Beans – drained and rinsed
- 28oz can crushed tomatoes
- 6oz can of tomato paste
- 2 Tablespoons chili powder
- 1 large onion -chopped
- 3-4 celery stalks -chopped
- Sea Salt & Pepper to taste
- Splash of beef broth
Brown the beef with chopped onion, celery and tomato paste
Add the browned beef combo to a slow cooker
Add Beans, chili powder, crushed tomatoes and salt & pepper
Add splash of beef broth
Cook for 4-6 hours
That’s it! Nothing crazy. This one really has NO HEAT. If it’s heat you want- feel free to jazz it up. If you do – let us know how yours turns out by commenting below!
If you like this recipe- share the blog with a friend!!