3 Bean Chili Con Carne with Fire Roasted Tomatoes
Ottawa Athletic Club Recipe of the Week
December 5th, 2018
Nothing beats a hot bowl of Chili in the winter. With delicious, nutritious and detoxifying foods all blended in one, it’s the perfect food to warm the body and the soul.
See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.
Prep Time: 10 Mins Total Time: 1 hour
- 2 medium red onions finely chopped
- 6 cloves garlic finely chopped or through a garlic press
- 2 Bay leaves
- 3 medium carrots chopped into half-inch cubes
- 4 sticks organic celery chopped into half-inch cubes
- 2 organic bell peppers chopped into half-inch cubes
- 3 tbs Extra Virgin Olive Oil for the pan
- 1/2 chipotle powder or 1 tsp chili powder (add another tsp if you like it spicy)
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp coriander
- 1 1/2 tsp black pepper
- 1 tsp ground cinnamon
- 3 cans BPA free Black beans
- 2 28oz organic canned fire roasted tomatoes and can liquid
- 2 cups broth or water
- 1kg ground grass-fed beef
- 1 bunch fresh cilantro roughly chopped
- 2 Limes to squeeze on top of chili once cooked
- Sea salt to taste
- Heat large saucepan at medium heat and then add olive oil. Once oil is slightly heated (about a minute), add the garlic to the pan and sauté for 2 minutes. Add the onion next and sauté for another 2 minutes.
- Stir in the chili powder, paprika, cumin, coriander, cumin, and black pepper while the garlic and onions are sautéing for 2 minutes and enjoy the aroma. Add more olive oil if needed as the dried spices might dry up the mixture.
- Mix in the grass-fed ground beef evenly. Once the meat is looking medium rare, toss in the peppers, carrots, celery, and fire roasted tomatoes and gently stir for 2-3 minutes.
- Stir in the beans, followed by the bay leaves, and finally the broth or water.
- Bring to a boil then lower heat to simmer for an hour. Add sea salt to taste, fresh chopped cilantro and squeeze lime over for some vitamin C rich zest!