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Classic Beef Chili with Avocado & Crusty Bread.

  • 1
    avocado
  • 2 (14.5 oz) cans
    diced tomatoes
  • 4 cloves
    garlic
  • 2
    jalapeño peppers
  • 2 (15 oz) cans
    kidney beans
  • 1 ½ lb
    lean ground beef
  • 1 medium
    red onion
  • 2
    whole grain buns or rolls
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Heat a medium saucepan over medium heat.
  • 2
    Peel and small dice onion. Peel and mince garlic. Wash, seed, and mince jalapeños.
    1 medium red onion
    4 cloves garlic
    2 jalapeño peppers
  • 3
    Coat bottom of saucepan with oil. Add onion and jalapeños. Stirring frequently, cook until softened, 3-4 minutes.
    1 tbsp virgin coconut oil
  • 4
    Drain and rinse beans.
    2 (15 oz) cans kidney beans
  • 5
    Add garlic, chili powder, and cumin to saucepan. Stir and cook for 30 seconds.
    2 tbsp chili powder
    2 tsp cumin
  • 6
    Add beef and, breaking apart with a spoon, cook until crumbly and browned, 2-3 minutes.
    1 ½ lb lean ground beef
  • 7
    Add beans, tomatoes, salt, and pepper. Bring to a boil. Reduce heat to a simmer and cook until chili thickens, about 10 minutes.
    2 (14.5 oz) cans diced tomatoes
    ½ tsp salt
    ½ tsp black pepper
  • 8
    Halve and pit avocado; scoop out and medium dice the flesh.
    1 avocado
  • 9
    Toast bread if desired.
    2 whole grain buns or rolls
  • 10
    To serve, place chili in a bowl and garnish with avocado. Enjoy with bread!