Unbelievably Easy Zesty Chili

Inspired by the flavors of Oaxaca, Mexico, the spices used in this chili mimic a traditional mole sauce. Smoked peppers, cocoa, cinnamon, and cumin blend beautifully with the zesty tomatoes for a full-bodied flavor. This chili requires minimal prep and makes the whole house smell delicious!

6-8
1 teaspoon Natural Grocers Brand Bulk Real Salt
1 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1 teaspoon Natural Grocers Brand Bulk Organic Onion Granules
1 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules
1 teaspoon Natural Grocers Brand Bulk Organic Cocoa Powder
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin Seed
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Chili Powder
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Cayenne
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Chipotle Chili Powder
2 tablespoons organic ghee, or oil of choice
1 medium organic sweet potato, diced
1 small organic white onion, diced
4 cloves organic garlic, minced
2 teaspoons Natural Grocers Brand Bulk Real Salt
1 pound Force of Nature Ancestral Blend Ground Beef, thawed
1 (28-ounce) can Natural Grocers Brand Organic Fire Roasted Crushed Tomatoes
2 (8-ounce) cans Natural Grocers Brand Organic Tomato Sauce
1 (15.5-ounce) can Natural Grocers Brand Organic Black Beans, drained and rinsed
  Water or organic broth, up to 1 cup (optional if you prefer a thinner consistency)
Optional Toppings
  organic sour cream
  organic guacamole
  organic cilantro
  pickled or fresh organic jalapeños

Note: To make this plant-based, replace the beef with crumbled tempeh, 1 cup organic red lentils, or an extra can of organic black beans.

  1. Mix all of the spices together in a small bowl and set aside.
  2. In a Dutch oven or 6-quart stockpot, melt ghee over medium heat. Add the sweet potato, onion, garlic, and salt and sauté until the onions are soft and translucent, 5-8 minutes.
  3. Add the ground beef, breaking it up with a wooden spoon as it cooks. Sprinkle in the spice mix and stir into the meat. Cook until meat has only a little bit of pink left, about 10 minutes.
  4. Increase the heat to medium-high and add the crushed tomatoes, tomato sauce, and beans to the pot. Stir well and bring to a boil. As soon as it boils, reduce heat to low and simmer for 30-40 minutes. Add water or broth if you would like a thinner consistency.
  5. To serve, ladle chili into bowls and top with a dollop of sour cream and guacamole if desired.

Beer Pairing

Recommended Beer Style: Stout