Healthy Chunky Chili with Beef & Veggies (and a Secret Superfood Ingredient!)
Learn how to make the best healthy chunky chili recipe, loaded with beef and veggies, and finished with an optional secret superfood ingredient - beef liver! This hearty classic chili is packed with flavor and nutrients and is sure to become a staple for the whole family.
Equipment
- 1 large pot (or you can use a slow cooker or pressure cooker instead)
- 1 meat masher
Ingredients
- 1/2 cup yellow onion diced
- 1/2 cup celery chopped
- 2 cloves garlic minced
- 1 cup green pepper diced
- 1 can kidney beans (can also use black beans, chick peas, or pinto beans)
- 2 tsp chili powder (add more if you like more heat!)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp sea salt to taste
- 1 15 oz can diced tomatoes
- 1 lb grassfed ground beef (can add or substitute with stew beef, sirloin, or ground turkey)
- 1 cup fresh garden salsa (optional)
- 4 oz beef liver (optional, but highly recommended for an added nutrient boost!)
- 8 oz milk (for soaking the beef liver - also optional)
Instructions
- Trim the clear, fatty tissue from the beef liver and soak it in milk for at least 30 minutes. (If not adding beef liver, you can skip this step.)
- Drain the beef liver and place into a high-powered blender. Blend for 60 seconds until it turns into a pourable liquid consistency.
- Cook the ground beef in a large pot until browned; drain the excess fat. If adding the beef liver, pour it in and use a meat masher to chop it into the beef until it's fully incorporated.
- Mix in the diced onions, celery and peppers and sauté until onions are translucent, about 3 to 4 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the chili powder, oregano, cumin and sea salt. Continue cooking, stirring frequently for another 5 to 6 minutes.
- Stir in the canned tomatoes, beans, tomato paste, and salsa if using. Cover, reduce heat, and simmer for a minimum of 30 minutes. (Longer is better for more flavor!)
Notes
- The beef liver in this recipe is optional but highly recommended due to its dense nutrient content! It's a great source of protein, iron, B vitamins, minerals, amino acids and other nutrients. Adding just 4 oz of this amazing superfood to your diet once a week can work wonders on your gut health and hormones, and give you a boost of energy.
- You can use a crock pot or pressure cooker for this recipe instead of cooking it on the stove. Slow cooking chili helps to moisten and tenderize the beef, keeps the beans intact, and allows the flavors to intensify and fully meld together.
- Make sure to include the liquid from the canned tomatoes and beans. The starchy liquid in canned beans is called aquafaba and it adds thickness!
- Follow the tips in this post to make this chunky chili recipe even thicker and heartier. Sub out different meats and veggies for more variety.
- Store leftovers in the fridge in an airtight container for up to 4 days, or freeze for up to 1 month. You can also mix all the ingredients together ahead of time and freeze for a quick dump-and-go weeknight meal.
- Top with sour cream, cheese, and any of your other favorite chili toppings, and serve with a side of cornbread.
Tried this recipe?Please consider Leaving a Review!