Hearty and Healthy Lean Beef Chili

Attachment-1Hello sweet friends! It’s hard to believe October is almost over when it just felt like it started. Frosty mornings and chilly nights need some serious soul food. This time of year calls for Hallmark movies paired with some healthy and hearty soul food!!
Like so many, I’m sure having a quick meal that’s not only hearty but delicious can often be hard to make, find, or prepare when time is not always on your side. With the inevitable time change quickly approaching, these earlier darker evenings are ready to descend on us all like a tsunami and the last thing you want to be doing is preparing dinner on a weekday night when you get home from work.
I often like to plan additional meals in advance especially on the weekend for the following week or to freeze away for a quick meal. In this case, an excellent family favorite of chili seems to always hit the spot.
When I make chili or soups I like to make larger batches to freeze for quick dinners later. My chili recipe always consists of hearty kidney beans, pinto beans, garbanzo beans, Cannellini beans, organic lean ground beef and vegetables which are all types of freezer friendly ingredients.
In a large pot, I add my chopped white medium onion with 3 cloves of garlic and Sauté until translucent. Next, I add my thawed ground beef and break apart any larger chunks to properly cook. After the meat is cooked, I always drain any leftover grease and fat because its’… well… gross. Even though this beef is organic, free-range and low-fat there will always be excess grease fat even in the lowest fat option especially after browning the meat. After draining the grease, I add my chopped celery, and yellow and red peppers and sauté. I then add the meat with onions and garlic back to the pot and allow the celery to simmer with the meat.
Rinse and drain your canned beans and add to the pot. Add a can of either crushed can tomatoes or diced tomatoes keeping in mind that you may need to add 1-2 cans. Add your chili powder (I did not, and it still tasted hearty and delicious) and simmer. After everything was done I turned my stovetop heat down low and slow and continued to occasionally stir for another 30 minutes.

Let your Chili cool and serve!



  • 1 lb. low fat ground beef (Optional: I used Organic lean ground beef)
  • 1 can of rinsed Cannellini beans
  • 1 can of rinsed dark red kidney beans
  • 1 can of rinsed garbanzo beans
  • 1 can of rinsed pinto beans
  • 1 small clamshell of fresh grape tomato’s sliced
  • 1 diced yellow pepper
  • 1 diced red pepper
  • 2-3 stalks of celery
  • 1 medium onion
  • 3 cloves of garlic
  • 1 28 oz. can of diced or crushed tomato
  • 1 15 oz. can of diced or crushed tomato
  • 2-3 cups of water
  • Chili powder to taste
  • Salt to taste
  • Pepper to taste

1. In a large pot add chopped onion, garlic and sauté. Add ground beef and cook thoroughly.

2. Drain excess grease from beef and set beef aside.

3. In the large pot add your chopped celery and peppers for about 3-4 minutes. Add your meat mixture back to the pot.

4. Add your crushed or diced tomatoes, rinsed beans and add your salt and pepper and chili powder. Add your water and simmer.

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