2 tablespoons olive oil
1 medium sized onion, diced
2 medium bell peppers, any colors, diced
4 cloves of garlic, chopped
2 large carrots, diced
2 stalks of celery, diced
1 pound ground beef
1/2 pound ground pork (or an additional 1/2 pound of ground beef)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup tomato paste
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 1/2 teaspoons dried oregano
3 cups broth – 2 cups for a thicker chili
1 14.5 oz can diced tomatoes
1 bay leaf
Juice of one lime
Salt and pepper to taste
Heat a large soup pot over medium high heat with 2 tablespoons olive oil. Add diced onions, celery, carrots, peppers, and garlic and sauté for about 10-12 minutes, stirring occasionally, until veggies are tender, and onions are translucent.
Add ground pork, ground beef, 1 1/2 teaspoons salt, and 1/2 teaspoon ground pepper. Break up the meat and cook, stirring occasionally, until meat is nicely browned. If there is a fair amount of fat in the pot you can drain some off but leave a bit behind for flavor.
Add the tomato paste, chili powder, cumin, and oregano. Cook, stirring constantly, until spices are aromatic – about 2 minutes.
Pour in the diced tomatoes, broth, and add the bay leaf, scraping up any brown bits from the bottom of the pan. For a thicker chili start with 2 cups of broth instead of 3. Bring up to boil and reduce to a simmer. Cook for 30-45 minutes, stirring occasionally, until veggies are quite soft and soup has reduced slightly. The longer you let it simmer the more the flavors will deepen!
Season to taste with salt, pepper, and the juice of one lime.
Serve topped with cilantro, diced red onion, avocado, jalapeño, and extra lime wedges if desired. Enjoy!
  • Soup Pot
  • cutting board
  • knife
  • set of measuring cups
  • set of measuring spoons
Nutrition facts are for the chili without any toppings.
For thicker chili, start with 2 cups of broth instead of 3 – you can always add more to thin it out.
For crock pot instructions refer to the section with instructions above in the blog post.
To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator: To store this soup in the refrigerator, allow it to cool and then transfer to an air tight container before moving to the fridge. Will keep for up to 6 days.
To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.
Serves 5
Serving Size: 1 bowl
Calories Per Serving: 373
24%Total Fat 18.9g
29%Cholesterol 87mg
62%Sodium 1418.8mg
8%Total Carbohydrate 21.2g
19%Dietary Fiber 5.3g
Sugars 11.1g
62%Protein 30.8g
43%Vitamin A 382.8µg
85%Vitamin C 76.4mg
8%Calcium 98.5mg
31%Iron 5.5mg
1%Vitamin D 0.2µg
16%Magnesium 66.9mg
25%Potassium 1164.4mg
58%Zinc 6.4mg
27%Phosphorus 342.9mg
41%Thiamin (B1) 0.5mg
31%Riboflavin (B2) 0.4mg
59%Niacin (B3) 9.4mg
53%Vitamin B6 0.9mg
14%Folic Acid (B9) 54.4µg
98%Vitamin B12 2.4µg
24%Vitamin E 3.6mg
28%Vitamin K 22.7µg

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