Dairy-free chilli

Prep Time

10 min

Cook Time

40 min

INGREDIENTS

1. 1 pound 93% or higher lean ground beef
2. 1/2 teaspoon ground pepper
3. 1 tablespoon olive oil
4. 1 large yellow onion, diced
5. 1 green bell pepper, diced
6. 1 red bell pepper, diced
7. 1-2 Bulgarian carrot peppers or serrano chili peppers, diced
8. 2 cloves garlic, minced
9. 2 cans no salt added diced tomatoes
10. 1 can unsalted tomato paste
11. 2 cans no salt added kidney beans, rinsed and drained
12. 1/4 cup red wine such as Cabernet Sauvignon
13. 1/4-1/2 cup water or low sodium beef broth
14. 1 bay leaf
15. 2 tablespoons chili powder
16. 2 teaspoons sea salt
17. 1/2 teaspoon paprika
18. 1/2 teaspoon ground red pepper
19. 1 tablespoon white sugar

INSTRUCTIONS

1. In a large stock pot over medium heat, sprinkle the black pepper onto the ground beef and cook meat until browned and no pink remains. Carefully drain excess fat then return pot to stovetop.
2. Add olive oil, onion, peppers, and salt to the pot. Stir and cook for five minutes, or until onions and peppers begin to turn translucent.
3. Make a well in the middle of the pot ingredients and add the minced garlic. Cook garlic for no more than 30 seconds before stirring with the rest of the mixture.
4. Add the diced tomatoes with liquid, drained and rinsed kidney beans, tomato paste, wine, water or broth, sugar, spices, and bay leaf into the pot. Set on medium high heat to start the boiling process.
5. Once the mixture starts to bubble, reduce to medium low heat and cover. Simmer for thirty minutes, stirring occasionally. If you make it in the Crockpot, cook on low for at least six hours or high for four hours. Salt to taste