It’s another cold winter day as I write this recipe out for you, but you’ll read it tomorrow as I’ve already posted twice today. I’m taking a couple of days off from writing in my novel to catch up on some housework. And boy, today was a productive day!
I got all my dishes done, weekly food prep is finished, I vacuumed, organized my kitchen, got the towels washed. Still have to do some tidying up and change the bed sheets. Living alone is great, until you realize how much upkeep a condo is!
I had some beef in the freezer and zucchini to use and so I thought I would whip up a delicious beef chili. I kind of overdid it with buying beans this month and so I wanted to try a new recipe. This made a ton of food.
Note: if you want to make this a vegan recipe – just omit the beef. Use something Vegan friendly instead.
This batch made enough to eat for 2 servings, 2 servings of leftovers and I was able to freeze about 2 more servings. It’s a lot of food!
- To prepare the veggies, wash them ahead of time and dice into smaller pieces.
- If you prefer vegan or vegetarian recipes, just omit the beef.
- For a really smoky chili, use fire roasted tomatoes
- For a really spicy chili, use chili powder and hot peppers
- Using some tomato paste will thicken up the sauce really well
- 1 package of lean ground beef (or pork) (about 1 kg)
- 2 cups of celery
- 2 cups of zucchini
- 1.5 cup of mushrooms
- 1.5 cups of diced onion
- 1 cup of crushed or diced tomatoes
- 1/2 can of tomato paste (small can)
- 2 cups of black kidney beans
- 2 cups of red kidney beans
- 2 teaspoons of minced garlic
- 1 tablespoon of olive or avocado oil
Seasoning: taste as you go!
- Mix together 1/2 teaspoon of each: salt, black pepper, oregano, thyme and garlic salt. Sprinkle a little of this mix as you go through the prep.
- Optional: add about 1 teaspoon of soy sauce (or a few drops)
- In a large pot or skillet, heat up some olive or avocado oil. Add in the diced onions and garlic and cook until the onions start to tenderize. Add in some seasoning.
- Add in the mushrooms, celery and zucchini. Give it a good stir. Let cook for a few minutes.
- Transfer to a large pot and set aside.
- Using the same skillet, brown the ground beef until beef is brown (no longer pink). Add the tomato paste and mix well with a spoon.
- Add in the diced tomatoes and beans (rinse them first). Stir well.
- Pour the meat mixture into the pot with the vegetables. Stir well.
- Add more seasoning to taste if desired. There is no right or wrong with seasoning – use your favorite blend of spices.
- Bring to a boil. If you need to thicken up the sauce, sprinkle about 1 tablespoon of flour and mix well. Let cook on medium heat for about 5 minutes.
- Lower heat and simmer 30 minutes with lid on. Turn off heat.
- Remove lid, give it a good stir. Let settle for a few minutes before serving.
- Note: the sauce will thicken up a lot in the fridge overnight.
This recipe was inspired by this delicious recipe by Downshiftology. I was missing some key ingredients so I improvised.
Follow me on TikTok!
I’m hoping to utilize TikTok more to share recipes, videos of my herb garden and arts and crafts throughout the next year. Now that I’m on long term disability, I’m making the most out of my new home. I’m all about the cozy or Hygge lifestyle. Here’s a video of my morning view yesterday.