Real Recipe: Kate’s Clean Chili


So, I jinxed myself. After writing my last blog post about how I’m lucky to have not gotten sick these past couple of weeks, with all the traveling and what not, I got sick. Really sick. It came on Wednesday morning, and by the end of the work day, I was feeling miserable. Fever, chills, body aches, sore throat, swollen glands, headache. You know, the whole shebang. I even ate the Chicken Noodle Soup that day for lunch! Guess it doesn’t cure everything :)

Anyway, so after being home all day and eating all the popsicles (Edy’s All-Natural), applesauce (Santa Cruz Organic), honey toast, bananas, and chicken noodle soup I could handle, Thursday night the bf made chili. We figured the heat would help flush out the sickness. Well one can hope, right?

We made this with what we had in the house (I had picked up chilies the night before), without tomato paste or corn flour (two common ingredients in some chili recipes). It turned out to be delicious! Healthy and hearty. Just what I needed.

Here’s the recipe for some deliciously clean chili! Enjoy!


Kate’s Clean Chili

Serves 6-8
Prep time 20 minutes
Cook time 2 hours
Total time 2 hours, 20 minutes
Meal type Lunch, Main Dish, Soup, Starter
Misc Freezable, Serve Hot
Occasion Casual Party
An easy to make, delicious, hearty, nutritious chili! Perfect for warming up on a cold winter day!


  • 1lb 90% lean ground beef (grass fed or organic if possible)
  • 1 orange bell pepper (organic if possible, chopped )
  • 1 yellow bell pepper (organic if possible, chopped )
  • 1 red bell pepper (organic if possible, chopped )
  • 1 onion (diced )
  • 6 cloves garlic (diced)
  • 2 stalks celery (halved and chopped )
  • 1 can black beans
  • 1 can beans for chili (*a combination of kidney, pinto, and red beans)
  • 1 can crushed tomatoes (28 ounces, preferably organic)
  • 1 jalapeño (roasted and chopped )
  • 1 serrano chili pepper (roasted and chopped )
  • 1 poblano chili (roasted and chopped )
  • 2 chipotle peppers (with adobo sauce, chopped )
  • 1 cup low-sodium chicken stock (organic preferably)
  • 1 cup low-sodium beef stock (organic preferably)
  • extra-virgin olive oil
  • salt (to taste)
  • pepper (to taste )
  • chili powder (to taste)
  • mexican oregano (to taste)
  • cumin
  • paprika
  • onion powder
  • garlic powder


  • cheddar cheese (grated, for garnish)
  • green onions (for garnish )
  • cilantro (for garnish )
  • sour cream or greek yogurt (for garnish )


*Can be made vegetarian by omitting beef and adding more beans

*Can use sirloin, ground pork, or turkey instead of ground beef

*Can add corn flour to thicken if desired



Step 1
Heat oven to 350. Place jalapeño, serrano, and poblano on baking sheet. Drizzle with oil and sprinkle with salt. Roast until both sides have a nice charred color. Let cool and then chop.
Step 2
Heat oil in large pot. Saute onion, garlic, and chili peppers until softened.
Step 3
Add in bell peppers. Sauté until softened.
Step 4
Season beef with cumin, chili powder, salt, pepper, mexican oregano, onion and garlic powder. Add to pot. Cook until beef has browned.
Step 5
Add in tomatoes and stock. Season to taste. Add in beans.
Step 6
Simmer on low for about two hours, until beef is cooked through and chili has thickened to desired consistency.
Step 7
Top with your favorite garnishes and enjoy!