Fall is here and were all looking for the next best comforting meal. After asking my followers on Instagram what they want to see for the season, so many of you wanted a meat version of chilli. Ps. If you want a vegetarian version, try this sweet potato one. Truth be told, I don’t really love the spices that go into a classic chilli. No judgement, but that smokey flavour is just not for me. So…I decided to make a dish that is as flavourful as chilli, but without the typical spices.
What I love most about this meal, is you can really dump everything into a pot and let it do its thing. This makes a big batch, so I like to freeze a few small containers for another day. Zach and I ended up going through it so quickly, we actually unfroze some- it was THAT good. To freeze: allow to cool fully, and use air-tight containers. I like to use a label on the outside to note the date as well as what is inside in case I forget! Hard to tell what’s inside a frozen glass container.
Serve this meal over cauliflower rice, polenta, corn chips- or just eat it on its own! ENJOY!
1-Pot Beef and Loaded Vegetable Stew
- 3 tbsp avocado oil
- 1 yellow onion finely diced
- 4 cloves garlic finely chopped
- 1/2 kg lean ground beef I use grass-fed organic
- 4 carrots chopped
- 4 stalks celery
- 1 parsnip chopped, can sub with more carrots
- 1 rutabaga chopped, approx. 2 cups
- 1 zucchini chopped
- 2 bell peppers chopped, any colour variety
- 2 979 ml cans crushed tomatoes preferably San Marzano
- 1/4 cup Frank's Red Hot Sauce or your favourite hot sauce, adjust based on how spicy you like it!
- splash apple cider vinegar
- 1 tbsp pure maple syrup
- salt and pepper to taste
- 1.5 cups cooked white beans well-rinsed
- 1.5 cups cooked red kidney beans well-rinsed
- In a large pot, heat avocado oil over medium heat and saute onion until translucent. Add garlic and stir for 30 seconds. Add ground beef, breaking apart with a wooden spoon, cook until no longer pink.
- Add all vegetables, crushed tomatoes, hot sauce, apple cider vinegar, and maple syrup. Reduce heat to a simmer and cover, allow to cook for at least 45 minutes, stirring occasionally. Make sure nothing is sticking to the bottom of the pot.
- After 45 minutes, add beans and season to your liking. Simmer for another 15 minutes (or longer), serve with fresh cilantro or scallions. Enjoy!
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