Chili (Super Easy!)

Servings: 6

Ingredients

• 1 tbsp olive oil

• 1 onion, diced

• 1 1/2 lbs ground beef

• 2 1/2 tbsp chili powder

• 2 tbsp ground cumin

• 1 tbsp dried oregano

• 1 tbsp garlic powder

• 2 tbsp brown sugar (or coconut sugar)

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 1 1/2 cup beef broth

• 15 oz can diced tomatoes

• 16 oz can red kidney beans, drained and rinsed

• 16 oz can pinto beans, drained and rinsed

• 8 oz can tomato sauce

Instructions

1. Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.

2. Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned.

3. Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined.

4. Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and p[into beans, and tomato sauce to the pot and stir well, until fully combined.

5. Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

6. Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.

7. Store leftovers in an airtight container in the refrigerator.

Notes

• Chili can be easily frozen. Place the chili in a freezer-safe container after it has completely cooled. Chili can be frozen for up to 6 months.

• Defrost the chili in the refrigerator overnight. Reheat the chili in the microwave or stovetop.

Recipe credit and photo from: https://www.mamaknowsglutenfree.com/gluten-free-chili/?utm_source=Pinterest&utm_medium=organic