Bone Broth Veggie Chili

Bone Broth Veggie Chili

Serves 6-8

Ingredients

  • 2 Tablespoons Olive Oil

  • 4 cloves Garlic, Minced

  • 1 Large Onion, Diced

  • 1 Red Bell Pepper, Seeded And Diced

  • 2 Carrots, Diced

  • 2 stalks Celery, Diced

  • 1 medium sized Sweet potato, peeled and diced

  • 3 cups Beef or Bison Bone broth

  • 1 28 ounce can diced or crushed tomatoes

  • 1/2 teaspoon Sea Salt or Pink Himalayan Salt

  • 1 teaspoon Ground Oregano

  • 1 Tablespoon Ground Cumin

  • 2 Tablespoons Chili Powder

  • 1 ½ teaspoons Smoked Paprika

  • 1 can (14 Ounces) Kidney Beans, Drained And Rinsed

  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed

  • 1 can Black Beans, Drained And Rinsed

  • 1 can Refried beans, Drained And Rinsed

  • 11/2 cups frozen organic Corn Kernels, taken out to slightly thaw (or use canned, drained)

*Optional toppings- Freshly squeezed lime juice, shredded organic, unpasteurized cheese, cilantro, pickled jalapeños, guacamole, sour cream, corn tortilla chips, bone broth steamed rice, hot sauce

 

 

INSTRUCTIONS

  • In a large heavy-bottomed pot over medium heat, warm the olive oil and add the chopped onion, red pepper, carrot, celery, and sweet potato. Stir to combine and cook, until the vegetables are tender, about 8 minutes.

  • Add the garlic, chili powder, cumin, smoked paprika, oregano and salt. Cook until fragrant while stirring constantly, about 1 minute.

  • Add the canned tomatoes, drained kidney beans, black beans, pinto beans, refried beans and bone broth. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

  • For smoother chili texture, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

  • Stir in organic corn kernels

Ladle into bowls, top with your favourite chili toppings and enjoy your nutrient-rich bowl of goodness!

*Recipe adapted from Cookie and Kate

 

 

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