This is the coziest meal you can make in cold winter months. It’s filled with veggies, beans, and meat, so it will fill you up, and it bursts with flavor thanks to the taco seasoning. I know that chili can be divisive, so if this doesn’t meet your personal chili requirements, call it a soup and make it anyway. You’ll love it, I promise.
Ingredients
2 teaspoons algae or avocado oil
1 lb. ground beef (85/15)
½ teaspoon salt, plus more to taste
3 celerystalks, chopped
2 yellowonions, chopped
1 carrot, peeled and grated with the wide holes
5 garliccloves, grated
1 can of kidney beans
1 can of black beans
1 packet (2½ tablespoons) taco seasoning
28 oz. can whole peeled tomatoes
4 cups vegetable or bone broth
Shredded cheese
Sour cream
Cilantro/Chives
Tortilla chips
Directions
Heat the oil in a large stock pot over medium heat and add the ground beef. Season with ¼ teaspoon salt and a few turns of black pepper. Cook for about 10 minutes, stirring halfway through, so the meat browns.
Remove the beef from the pot and add the celery, onions, and carrot. Season with ¼ teaspoon salt and a few turns of black pepper. Cook for 5-7 minutes until translucent.
Add the garlic and cook for another minute, until aromatic.
Drain and rinse the beans, then add them to the pot. Add the taco seasoning packet and stir to combine. Add the tomatoes to the pot and pour the broth into the empty tomato can. Pour it into the pot.
Cover and bring soup to a boil, then lower the heat to a simmer. Cook for 30-45 minutes (or longer if you want) for the flavors to meld.
Taste and adjust seasonings as needed (you can also adjust the amount of broth if you want a soupier consistency), then top with cheese, sour cream, and cilantro or chives if you have them. Serve with chips.
