Perfect for topping baked potatoes or making chili dogs. Also great sans meat and replacing with sauteed mushrooms for an equally delicious meal. A great (make in advance) lunch or dinner that’s very filling. We love stretching it a bit by serving over baked potatoes. Kids love the leftovers for chili dogs. This recipe is also great for plant-based eating, simply omit the ground meat and replace with one 1 package of sauteed mushrooms. Smoked sea salt is a nice addition if you have it on hand to lend a smokey flavor. No time for homemade guacamole? Slices of avocado are also just as nice.

Serves: 4 Total time: 30 minutes

Plant-based option: omit meat, add 1 pkg. sauteed mushrooms and taste to adjust seasoning.

1 Tablespoon hemp seed oil (or Extra virgin olive oil)

1 onion, diced

1 lb. (500g.) lean ground beef (or chicken or turkey)

1 garlic clove, minced

Ground cayenne to taste

2 teaspoons chili powder blend

2 teaspoons cumin

1 teaspoon smoked paprika

½ teaspoon Maldon sea salt (or to taste)

2/3 (260g) can diced Italian tomatoes

1 can (400g) black beans or pinto beans (reserve some liquid)

1 can (400g) kidney beans, drained

½ red bell pepper, diced

1/2 cup water

Optional toppings: cilantro leaves, guacamole, dairy or non-dairy plain yogurt, pickled jalapenos

Method:

1. Preheat the pot over medium heat. *A cast iron dutch oven pot is perfect for this recipe.

2. Add the oil, spreading to coat the pan. Saute the beef and onion until the onion is translucent.

3. Chop the remaining ingredients.

4. Add the garlic through salt and saute for 30 seconds.

5. Add the tomatoes through water, stirring to combine. Add approximately a ¼ cup of reserved black bean liquid to get the right consistency.

6. Simmer over medium-low heat for 15 minutes until it reaches desired thickness. Taste to adjust seasonings if necessary.

7. Serve immediately with optional toppings.