You can make this a vegetarian dish or you can make it with ground beef, you decide!
When making this hearty chili, shop for grass-fed beef, it's naturally leaner, higher in omega 3 fats.
Make ahead and enjoy leftovers that are even better than the first day!
Prep: 5 Min
Cook: 15 Min
2 tbsp extra virgin olive oil
1 packet of tofu or 1 lbs ground beef
2 garlic cloves minced
2 tsp chili powder
1 tsp ground cumin
1/8 tsp cayenne pepper (or more if you like it spicy)
1 tbsp sea salt
15 oz or 1 can black beans
15 oz or 1 can of Great Northern Beans (soaked or canned, rinsed)
14.5 oz or 1 can diced tomatoes (in juice un-drained)
8 oz or 1 can of water chestnuts (chopped)
6oz or 1 can tomato paste
2 cups vegetable broth
3 green onions
1 avocado diced
-Heat olive oil in a large saucepan over medium heat.
-Add your garlic and onion and cook until translucent, stirring occasionally.
-Add tofu or ground beef, chili powder, cumin, cayenne and sea salt. Stir with a wooden spoon, breaking up large pieces. About 5 minutes.
-Add your black beans, diced tomatoes and water chestnuts, stir to combine.
-In the bowl of food processor, add broth, great northern beans, and tomato paste and blend into a smooth consistency.
-Add blended mixture to your saucepan and stir to combine. Continue heating on medium-low heat until heated throughout.
-Serve and top with diced avocado and sliced scallions.