Hearty Autumn Chili by Francesca Jacks
Ingredients
- 1 pound of ground beef or turkey
- Avocado oil or olive oil
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1/4 cup maple syrup
- 1 heaping tablespoon of smoked paprika
- 1 heaping tablespoon of cumin
- 3-4 bell peppers, diced (any color)
- 1 can of red kidney beans
- 1 can of black beans
- 1 can of pinto beans
- 1 can of diced tomatoes
- Large can of crushed tomatoes
- Optional: can of pumpkin puree
Preparation
In a large walled sauce pan or Dutch Oven, brown the meat, breaking it up with a spoon as it cooks.
Remove from pan and drain any fat.
In the same pan add a little oil and cook onions and garlic until fragrant.
Add spices and maple syrup and cook for a few minutes more.
Add peppers and stir to coat, cook for a few minutes until softened.
If making in the slow cooker, add mixture to slow cooker and then add the rest of the ingredients directly in slow cooker; cook on high for 4 hours or low for 6.
Add beans, tomatoes, pumpkin puree (optional) and mix to combine.
First it will seem like not enough liquid, then it will seem like too much! Bring to a boil and then lower to a simmer. Let simmer for at least an hour but the longer the better!
