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5 from 1 vote

Beef Mushroom Chili

Cook Time 45 minutes
Total Time: 45 minutes
Servings 4 Servings


  • 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


  • 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

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