With springtime around the corner, I’m prraaaying that days in the kitchen in my salt-stained Ugg boots standing over a big pot of soup will not be much longer.

And that I can spend my afternoons frolicking in the green grass with my pups.

I love to make a big pot of this chili, eat it once or twice for dinner and on top of my eggs. Now my plan is to freeze the leftovers for future sunny days.

Let’s just say that I “did my homework” with this soup, testing out a few different variations to arrive at my favorite: bean-free, filled with grass-fed beef, loaded with organic veggies, mellow, and reminiscent of mole sauce.

Pure health in a bowl!

xoxo,
peaches & cake

Veggie-Packed Meaty Chili
Adapted from Melissa Joulwan
Makes 8-10 servings.
*Use organic ingredients when possible.

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Ingredients:

1 tablespoon + 1 tsp. coconut oil (or substitute butter), divided
2 medium onions, diced (red or white)
4 medium bell peppers (I like a mixture of red and green), diced
3 medium zucchini, diced
5 medium carrots, diced
4 cloves garlic, minced (about 4 teaspoons)
2 pounds lean ground beef (preferably grass-fed organic)
1 teaspoon dried oregano, crushed between your palms to release its flavor
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons unsweetened cocoa powder
1 teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 (6 ounce) can tomato paste
2 (14.5 ounce) cans fire-roasted, chopped tomatoes
2 cups beef broth (preferably organic)
hot sauce (optional), for serving
Avocado slices, for serving

Directions:

1. Heat a large, deep pot over medium-high heat, then add 1 tablespoon of coconut oil. When the oil is melted, add onions, peppers, zucchini, and carrots. Season with black pepper. Stir with a wooden spoon and cook until softened, about 25 minutes.
2. Meanwhile, in a separate pan (preferably cast-iron), heat 1 teaspoon of coconut oil or butter over medium heat and crumble the ground meat into the pan with your hands, mixing with a wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink. Remove from heat and drain the fat or some of the fat, if desired, through a fine-mesh sieve or colander (save the fat in a container for cooking later if desired).
3. Add the garlic to the vegetables and cook until fragrant, about 1 minute. Then add the beef, crushed oregano, chili powder, cumin, cocoa, allspice, salt, and pepper. Stir well. Add tomato paste and stir until combined.
4. Add the tomatoes with their juice and beef broth to the pot. Stir well. Bring to a boil, then reduce the heat to low. Simmer with the lid tilted open for a few hours over low heat. Season to taste. Serve in bowls with spoons. Top with avocado slices, hot sauce, and extra black pepper, if desired.