Not "so traditional" Chili

Author: Samantha Stojkovich

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Ingredients

1 tablespoon olive oil

1 pound organic ground beef

1 large onion, diced

2 stalks celery, diced

1 garlic clove, minced

1 jalapeño pepper, seeded and chopped

3 large tomatoes, thinly chopped (or sub 1 can diced tomatoes)

1x 500ml can red kidney beans, rinsed

1x 24 oz jar of tomato puree (or passata)

1-2 tablespoon tomato paste

1-2 tablespoons chili powder (depending on how hot you want it)

1 teaspoon paprika

1 cup low sodium chicken broth

Salt & Pepper

Method

1. Using a large pot, on medium heat add chopped onions, celery jalapeño & garlic. Cook until translucent (about 3 to 5 minutes).

2. In the same pot add the ground beef and cook until slightly browned. Next add in the chilli powder, paprika, fresh tomatoes, tomato paste and the can of tomato puree. Stir on medium heat for 3 minutes.

3. Stir in the bean, chicken stock and close the lid and turn the heat down to a simmer. Let it cook for a minimum 1 hour.

4.  Serve with fresh avocado, sour cream and your favourite kind of cheese!