Chili Con Carne

According to the weather man, this February is supposed to be a CHILLY one! If that kind of “chilly” isn’t really your thing, hopefully February’s Recipe of the Month can help warm you up!  This month’s recipe is a Chili Con Carne by Stephanie Kay Nutrition... now that’s our kind of “chili”.

Chili Con Carne

Serves 4

Time: 1 hour

Gluten-Free, Dairy-Free



  • 2 tablespoons olive oil or butter
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon cayenne (optional, for extra heat)
  • ½ teaspoon sea salt
  • 4 cloves garlic, minced
  • 1 lb. ground beef
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 14oz can kidney beans, strained and rinsed
  • 1 cup beef stock/broth
  • 14oz can crushed tomatoes
  • Sea salt and pepper, to taste


  1. In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.
  2. Add onion, bell pepper and jalapeño to the pot and cook, stirring often, for 5-7 minutes until vegetables soften.
  3. Add chili powder, cumin, oregano, cayenne (optional) sea salt and minced garlic, and cook for another 1 minute until fragrant.
  4. Add ground beef and cook, breaking up the meat with a spoon until no longer pink, approximately 5 to 7 minutes. 
  5. Add in tomato paste and balsamic vinegar and mix to coat the beef. Add kidney beans and ½ cup broth, stir to combine, reduce heat and cover with lid to a low simmer for 20 minutes.
  6. Pour in crushed tomatoes and remaining ½ cup broth, and continue to cook on a simmer for an additional 30 minutes.
  7. Remove from heat and season to taste as needed.
  8. Enjoy!
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