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Overhead shot of chili with avacado and green onion toppings

Classic Chili

Hearty, classic chili. Packed with real food ingredients and oh so perfect for cold winter days.
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 345kcal
Author Sara


  • 1 lb. ground beef
  • 1 yellow onion, chopped
  • 2 green peppers, chopped
  • 1 zucchini, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. extra-virgin olive oil or avocado oil
  • 3 tbsp. chili powder
  • 1.5 tbsp. ground cumin
  • 2 tsp. oregano
  • 1/8 tsp. ground cloves
  • 1/2 tsp. salt
  • 3 cans diced tomatoes
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1/2 cup water or broth
  • 2 bay leaves
  • 1 tbsp. raw honey optional


  • In a medium frying pan cook the ground beef over medium heat until browned. Drain access liquid and set beef aside.
  • While meat is cooking, add onion, green peppers, zucchini, garlic, and olive oil to a medium to large stock pot. Cook over medium heat until veggies begin to soften. This should take about 7 minutes. Add chili powder, ground cumin, oregano, cloves, and salt. Continue cooking for an additional 2-3 minutes, stirring frequently.
  • Turn heat to medium low and add the cooked beef, tomatoes, beans, water, bay leaves, and honey to stock pot. Stir until combined. Simmer for at least 30 minutes.
  • Serve with your choice of toppings. I suggest green onion, avocado, cheese, and/or sour cream
  • Enjoy!


  • You could use 2 cans of kidney or pinto beans instead of using both, but I like the variety.
  • If you like you're chili extra thick, skip the water or broth, but I find it to be a little too thick without.
  • Recommend organic ingredients where possible.


Calories: 345kcal | Carbohydrates: 33g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 766mg | Potassium: 1052mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2039IU | Vitamin C: 45mg | Calcium: 176mg | Iron: 8mg