Best-ever chili

Although the weather is starting to warm up a bit now, a couple of weeks ago it was so bad I couldn’t help but crave a big, warm, comforting bowl of chili!

I love this kind of dish because you can just put all the ingredients together and simmer them together – the longer they simmer in the juices, the deeper and richer the flavours become.

I started with a base of browning onions and garlic in coconut oil before adding grass-fed minced beef. I then added dried chili, paprika, turmeric, black pepper, rosemary, parsley and oregano, as well as a dash of balsamic vinegar.

Then, I added: cherry tomatoes, passata, kidney beans, grated carrot and zucchini, aubergine, bell peppers (red, yellow, orange and green) and mushrooms.

2015-02-24 20.05.21

After simmering until everything was cooked and the sauce was rich and spicy, I served with kale and a dollop of coconut cream.

I can’t think of anything better to eat on a chilly evening!

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