There’s something extra cozy and comforting about chilly weather and a heaping bowl of homemade chili – especially with the benefit of chili being a great option for a protein and fiber rich meal. Cooking up a big batch that can be enjoyed right away, refrigerated or frozen to be reheated later is as easy as this step-by-step video that shows you my recipe for making a savory, hearty, healthy batch of your own:
Ingredients and measurements for 4 servings
2-3 tablespoons extra virgin olive oil
1.5 lbs. grass fed ground beef, turkey or protein option of choice
½ chopped or diced onion
1 (14-16oz) can diced tomatoes
1 can black beans
1 can red kidney beans
1-2 cloves of freshly chopped garlic
2 tablespoons of unsalted chili powder
1 teaspoon of cumin powder
1-1½ teaspoons salt
Heat olive oil in a large sauce pan, over medium heat and begin to brown the ground beef before adding in the chopped onion, continuing to cook over medium heat and turning occasionally. In a separate pot, combine tomatoes, black beans, kidney beans, garlic, chili powder, cumin powder and salt, stirring slowly and allowing to simmer for 5-10 minutes. Remove ground beef and onions from heat and combine with the ingredients in the pot, folding slowly and allowing to simmer for another 10-15 minutes to allow the flavors to combine and chili to thicken.
Serve and enjoy!
Can be stored in airtight container/s in refrigerator for 3-4 days, or frozen to be thawed and reheated later.
Remember, you can always tailor things to suit your taste, so adjust the recipe until you find something that’s perfect for your palette!
Kelsey Lee is a fitness and lifestyle personality. Her experience ranges from the aesthetics spectrum of body transformations, to the dynamics of everyday functionality – always including proper and practical nutrition, cardiovascular, resistance and core training. Kelsey Lee creates candid mix and match workouts, v-log and adventure videos. She loves to help people from all walks of life, make fit matter and live more intentionally, and has been doing so since 2005. Follow her on Instagram: @kelseyleedotcom