A veggie-loaded chili! This recipe didn’t call for beans but, in our opinion, we can’t have chili without beans. So, we added some in and it was delicious!


  • 2 tbsp olive oil
  • 1 large sweet oniondiced to ½”
  • 2 stalks celerydiced to ½”
  • 1 medium red bell pepperdiced to ½”
  • 1 medium green bell pepperdiced to ½”
  • 1 large sweet potato(about 12 oz), diced to ½” (we opted for carrots instead)
  • 1 lb ground beef
  • 1 jalapenoseeded and minced
  • 4 cloves garlicminced
  • 2 tbsp tomato paste
  • 2-4 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp sea or kosher salt
  • 1 14.5-oz can crushed tomatoes (using fire-roasted crushed tomatoes adds great flavor!)
  • 2 c beef broth
  • 1 bay leaf
  • Optional: 1 can of kidney beans and 1 can of chickpeas, drained and rinsed


  1. Heat a 6-quart dutch oven over medium high heat. Add oil and heat until it shimmers. Add onion, celery, and bell peppers and toss to coat in the oil. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, 7-9 minutes.
  2. Add ground beef and cook, stirring with a wood spoon to break into pieces, until the beef is no longer pink, 3-4 minutes.
  3. Add jalapeno, garlic, tomato paste, spices (chili powder, cumin, oregano, paprika) and salt. Stir continuously with a wood spoon until the tomato paste is worked into the vegetables and the spices are toasted and very fragrant, 2 minutes.
  4. Add crushed tomatoes, beef broth and diced sweet potato, then stir all ingredients together. Top with a bay leaf. Increase heat to high to bring the liquid to a boil. Reduce heat to low and simmer, uncovered, 35-45 minutes until the chili is thick and the flavors have melded. Stir occasionally to prevent scalding. Taste for flavor and seasoning – simmer an additional 10 minutes if flavors have not fully developed, and/or adjust with additional salt as necessary.
  5. Ladle into bowls and top with your favorite garnishes. Store leftovers in a sealed container in the fridge for up to 5 days. Freeze in an airtight container for up to 3 months.

Recipe from Our Salty Kitchen