This crazy delicious chili is not only bean free (making it paleo and whole30 friendly), it’s also loaded up with a rainbow of veggies – carrots, celery, onions, peppers, tomatoes, fennel and garlic that deliver serious flavor and mega nutrition!
- 1 pound ground beef
- 1/2 pound ground pork
- 3 small organic bell peppers or 2 medium sized bell peppers (I used a combo of red, orange and green for flavor and color variety) note: bell peppers are on the dirty dozen list! Organic really is best if you can find them.
- 1 small fennel bulb, finely diced
- 1 medium sized onion, diced
- 2 large carrots, diced
- 2 stalks of celery, diced
- 4 cloves of garlic, chopped
- 2 tablespoons ghee, olive oil or avocado oil
- 3 tablespoons of tomato paste
- 16 oz of a broth of choice
- 1 small 14.5 oz can diced tomatoes – I use the fire roasted tomatoes from Muir Glen for extra smokey flavor but any diced tomatoes will do
- 1 teaspoon cumin
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons dried oregano
- salt and pepper (amounts detailed in instructions)
- diced red onion
- Chop all vegetables before starting to cook for smooth timing.
- Once all veggies are chopped, heat a large soup pot over medium heat with 2 tablespoons ghee, olive oil, or avocado oil. Add diced onions and finely diced fennel and sauté for about 5 minutes, stirring occasionally, until onions and fennel are tender and translucent.
- Add carrots, celery, peppers, garlic and 1/2 teaspoon of salt and continue to cook for another 10-12 minutes, stirring occasionally, until veggies start to shrink and soften. A little caramelization is okay and will actually add more depth of flavor to the soup, but don’t let them burn or you’ll end up with some bitter flavors. If veggies are getting too dark just turn the heat down a little bit, and cool things down with a tablespoon of water.
- Stir in tomato paste, chili powder, and cumin and cook, stirring constantly, until tomato paste starts to darken and spices become aromatic – about 2 minutes.
- Add ground pork, ground beef, 1/2 teaspoon ground pepper and 1 1/2 teaspoons salt. Break up the meat with a wooden spoon, and stir until thoroughly combined with veggies. Cook until meat is pretty much cooked all the way – about 5 minutes.
- While the meat cooks and releases some liquid you should be able start scraping up any brown bits that have formed on the bottom of the pan, but if not, don’t worry. Once you add more liquid it will loosen, just remember to scrape it up at some point to incorporate those deep flavors that have developed on the bottom of the pan into the chili.
- Once meat is pretty much cooked, pour in the can of crushed tomatoes and the broth. Bring up to a simmer and cook for about 45 minutes, stirring every once and awhile, until veggies are soft and soup has reduced slightly.
- If possible, try not to short cut the cooking time. Letting it simmer for this amount of time really give the flavors a chance to develop!
- If the soup has reduced too much, and is thicker than you would like, you can thin it out by adding a little broth at a time and stirring it in until it’s just right.
- Top with cilantro, diced red onion and avocado and serve!