Location

3446 Mt. Diablo Blvd.
Lafayette, CA 94549

Store Hours

Mon – Fri 10:00 – 05:30
Sat. – 09:00 – 02:00

Looking for an easy crowd pleaser, this chili is clean and full of quality protein and delicious vegetables. I’m headed to a potluck tonight and made this dish, with only about 30 minutes of hands on time. Even better I had almost all the ingredients in my pantry, just needing to grab a few fresh vegetables from the store on the way home from work. I love that it is unfussy and yet full of flavor.

Beef and Vegetable Chili

Time: 30 minutes hands on
Serves: 12 or more

Ingredients
1 c. dried black beans
2 lbs. pasture-raised ground beef
1 onion
1 green bell pepper
1 sweet potato
2 Tbsp. olive oil
2 cloves garlic
1 tsp. cinnamon
½ tsp. ground cumin
1 tsp. chili powder
2 cans diced tomatoes
1 Tbsp. + 1 tsp. apple cider vinegar, separated
1 c. vegetable stock
Salt and pepper
Parsley to garnish
Coconut yogurt to garnish (optional)
Nutritional yeast to garnish (optional)

Instructions
Soak the beans in a bowl covered with water and 1 tablespoon apple cider vinegar overnight or up to 24 hours. Then drain well and cook in a crockpot with salt (to taste) on high for 4 hours or on low for 6-8 hours. Or, you could cook on the stove top for 1-2 hours, just be sure to check them more often to make sure they don’t burn. These can be used right away or saved for up to three days in the refrigerator before adding to the chili
When you are ready to put the chili together, saute the ground beef over medium heat until cooked through and drain well.
Dice the onions, bell pepper, and sweet potato and saute in olive oil in a dutch oven.
While the onion mixture is getting soft, smash and dice the garlic. When the onions are half done add the garlic, cinnamon, cumin, and chili powder and cook for a few minutes, being careful not to burn the spices.
Add the cooked ground beef and mix well.


Add the tomatoes, the vinegar, and the vegetable stock. Mix together and simmer until it has cooked down and the flavors are melded, about 20 minutes.
Add the cooked black beans and cook for another 10 minutes.
Serve immediately, or pour everything into a crockpot and keep on low until you are ready to serve. Or if you have time, let it rest overnight as this will meld the flavors even more.
Serve with finely chopped parsley, and nutritional yeast and coconut yogurt of desired.