This classic chili recipe is packed with nutrients from two kinds of beans, onions, bell peppers, and fire-roasted tomatoes, and warming chili spices. Best of all, it can be left to simmer in the crock pot while you go about your day!
This is a go-to recipe for Laura, who blogs at Sprint 2 the Table. We love that it's versatility; it can easily made vegan by leaving out the ground beef. You can even split the recipe last-minute and add prepared ground beef separately.
You might notice that this recipe uses dried beans. This offers a few basic social, environmental, and economic benefits, such as:
- Reduction of material waste
- Carbon dioxide emissions reduction from less packaging
- Less food waste, as consumers can buy only the amount they want
- Economic benefits across the supply chain – to producers, retailers, customers.
You can find Farmer Direct Co-op dry beans in the bulk bins at Whole Foods and other healthy markets.
Here's the ingredient list, but check out Laura's full post for further instruction!
- 1 C black beans
- 1 C fava beans
- 1 lb ground beef
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 medium bell peppers, chopped (I used a red and a yellow)
- 1 medium yellow onion, chopped (about 2 C chopped)
- 4 cloves garlic, chopped
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 1 Bay leaf
- 14 oz chicken broth
- Optional: 20 dashes Tabasco sauce
- Topping suggestions: Cumin Greek Yogurt, avocado, shredded cheese, cilantro
Click here to read the full recipe and to check out Laura's other healthy recipes!