Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 Medium yellow onion Diced
- 1 large Carrot diced
- 2 medium celery stalks diced
- 2 medium bell peppers diced
- 1 lbs Portobello mushrooms diced
- 1 medium jalapeno pepper minced
- 1 1/2 lbs ground beef
- 3 cloves garlic minced
- sea salt and pepper (to taste)
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 24oz can crushed tomatoes undrained
- 1 cup Beef Broth organic
- 1/4 cup red onion, diced Optional Topping
- 1 Whole avocado, sliced Optional Topping
- 1 Pinch Cilantro Leaves Optional Topping
Servings
Instructions
- Heat olive oil in a large soup pot, over medium-high heat
- Once the oil is heated, add in the diced onions, carrots, celery, bell peppers, mushrooms, and the minced jalapeno pepper. Cook until the vegetables are wilted, about 5-7 minutes.
- Add in the ground beef, minced garlic, desired salt and pepper, and cook until the beef is browned through, about 5 minutes.
- Once beef has browned, add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Mix well and cook until the spices become fragrant, about 2 minutes.
- Next, add in the crushed tomatoes and the beef broth, bring to a boil.
- Reduce heat to medium and simmer for 15-20 minutes, stirring occasionally
- Remove from heat and adjust seasonings, if necessary.
- Garnish the chili (optional) with the diced red onion, the avocado slices, and the pinch of cilantro leaves