I love one-pot meals, and chili might be my favorite of the bunch. Chili is great for rainy spring days and it’s really quite simple to make. Luckily, juice pulp glides right into any chili recipe undetected. Here’s my favorite below, but try it in your own recipe — you won’t know it’s there!
Yield ~10 servings
- 2 tbsp olive oil
- 1 pound ground beef (preferably grass-fed!)
- 1 large onion, chopped
- 3-4 cloves garlic, chopped
- 1+ cup juice pulp — this chili can support a full-veg or veg/fruit pulp
- 1 12 oz. can tomato sauce
- 5+ fresh tomatoes, chopped
- 2 celery stalks, chopped
- 1-2 jalepeño peppers, diced (and de-seeded for less heat)
- 2-3 tsp chili powder
- salt, to taste
- 2 tsp Worcestershire sauce
- 3 cups beans (I use pinto, kidney, and/or black beans — soak in water for 24 hours if raw)
- Heat the oil in a large soup pot
- Sauté the beef, onions and garlic until beef is lightly browned
- Add the pulp. Heat through.
- Add all ingredients apart from the beans. Bring to a boil, reduce heat and simmer for one hour.
- Mix in the beans. Continue to simmer for 15+ minutes. The longer chili cooks, the better it tastes. In fact, I might even like the leftovers better!
On the Central Coast of California, we are blessed with an abundance of organic, farm fresh foods. There is a farmer at one of our farmers’ markets who sells grass-fed beef. I absolutely LOVE it. I’ve never been someone who enjoys beef, probably because I wasn’t eating grass-fed. There’s an amazing flavor and texture in the grass-fed variety — it’s the way nature intended. I’m also happy to buy this beef because it’s locally produced and sustainably farmed. If possible, please support pasture-raised meats. It’s better for you, the animal, and the planet.