Everyone has their own idea of what a good bowl of chili is. The spectrum can range from lots of beef, tomatoes and maybe the odd kidney bean, to a colourful bowl full of mostly veggies and far from any source of meat. Mine is somewhere in the middle, striving for colour, texture, ‘umami’, and satisfaction once I can see the bottom of the bowl.
This everything-but-the-kitchen-sink recipe makes a large batch, perfect for a crowd and even better for leftovers. It’s also a great recipe for really stretching a pound of ground beef. This is how you fit organic meat into your budget!
Garnishes are key: Chunks of avocado, lime wedges, chopped cilantro, plain Greek yogurt, hot sauce, chopped green onion…a buffet of options really. Serve organic tortilla chips on the side if you’re having a party, otherwise do you really need chips during the workweek? nah.
P.S. What’s the difference between ‘chopped’ and ‘diced’? Basically size. ‘Chopped’ is bigger, about 1/2 inch in size, and ‘diced’ is only 1/4 inch.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.