Delicious Three Bean and Beef Chili with Gluten Free Corn Muffins

One of our family’s favorite meals during the long cold winter is chili.   Over the years I have tried many recipes and finally developed one that is delicious every single time. 

Three Bean and Beef Chili by Jill Samter (serves 10-15 people)

• Cook 2 lbs. organic grass fed ground beef with 2 garlic cloves minced in a little bit of virgin olive oil until brown
• Dice and sauté five bell peppers (yellow and red are my favorite) in a large stock pot – add cooked beef to the pot
• Add Italian spices, sea salt, and black pepper to taste into pot.  Dash of chili spice or to taste.
• Add 4 cups veggie broth (I use an organic low sodium broth)
• Add 2 cups water
• Add 4 cans of organic diced tomatoes
• Add 2 cans of organic kidney beans (rinsed)
• Add 2 cans of organic black beans (rinsed)
• Add 2 cans of organic white beans (rinsed)
• Add 5 organic carrots diced into pot.
• Cover and cook for 1 hour on medium to low heat.

Serve over rice or alone.   We like to crush our cornbread into our chili. 

I use Pamela’s Gluten Free Cornbread Mix

 

I add a few things to it for that oh so yummy texture and flavor!!!!!

• 2 TB of Grade B Maple Syrup
• 1 Tsp of organic cinnamon
• 1 Tsp organic vanilla extract (alcohol free)
• 1 cup organic sweet corn (optional)

I look forward to hearing how you like our favorite recipe.  What is your favorite chili recipe? 

Have a blessed and beautiful day!