HARVEST CHILI

INGREDIENTS

• 2 Tbsp extra-virgin olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 1 carrot, diced

• 1 red bell pepper, chopped

• 1 can black beans, drained & rinsed

• 1 can kidney beans, drained & rinsed

• 1 can fire-roasted tomatoes (or 3–4 fresh roasted, blended)

• 2–3 cups clean vegetable or chicken broth (low-sodium, no additives)

• 1 tsp chili powder

• 1 tsp smoked paprika

• ½ tsp cumin

• Salt + freshly cracked black pepper, to taste

Optional Protein (choose one, pasture-raised, no chemicals)

• ½ lb ground turkey

• ½ lb ground bison

• ½ lb ground elk

• ½ lb grass-fed ground beef

For Serving (optional garnishes)

• Sliced avocado

• Fresh cilantro

• Lime wedges

• Dollop of Greek yogurt or coconut yogurt

INSTRUCTIONS

1. Cook the protein (if using): In a large pot, heat 1 Tbsp olive oil. Add the meat and cook until browned, seasoning lightly with salt and pepper. Remove from the pot and set aside.

2. Sauté the vegetables: In the same pot, add remaining olive oil, onion, garlic, carrot, and bell pepper. Cook until softened and fragrant, 6–8 minutes.

3. Spice it up: Stir in chili powder, smoked paprika, cumin, salt, and pepper. Toast spices for 30 seconds to deepen flavor.

4. Build the chili: Add black beans, kidney beans, fire-roasted tomatoes, and broth. Stir well.

5. Reintroduce meat (if using): Return the cooked turkey, bison, elk, or beef to the pot. Stir to combine.

6. Simmer: Reduce heat and let the chili cook uncovered for 20–30 minutes, stirring occasionally, until it thickens and flavors meld.

7. Taste + adjust: Add more salt, pepper, or spices as desired.

8. Serve: Ladle into bowls and finish with avocado, cilantro, lime, or yogurt.