Chili is one of the easiest meals to make and can be customized any way you like, whether that’s spicy or mild, Mexican or sweet, vegan or beef. The possibilities are endless and it keeps really well for meal prep. You can have on it’s own or on top of cooked quinoa with a fried egg, breakfast or dinner šŸ™‚

I like to think this Chili has a little Mexican flare to it. šŸ™‚

Simple Grass-Fed Chili


  • 1 can black beans
  • 1/2 cup chickpeas
  • 1 pound grass-fed ground beef
  • 1 pepper (any colour you like)
  • 1 jalapeno pepper
  • 1/2 can diced green chiles
  • 1 can diced tomatoes
  • 1 small can tomato sauce
  • 1/2 cup chicken broth
  • 1 cup sliced white mushrooms
  • 1 tbsp chili powder
  • 1-2 tsp cumin
  • 1/2 tsp cayenne pepper
  • sea salt and pepper
  • For Toppings:
  • 1 avocado, sliced
  • 1 spaghetti squash
  • fresh cilantro


  • Preheat oven to 400F and prepare spaghetti squash. Cut off the ends, then cut lengthwise and scrape out the seeds.
  • Rub the inside of the squash with olive oil and sprinkle with sea salt & pepper. Turn open side down on a foil lined baking sheet and bake for 35 minutes.
  • When spaghetti squash is done, remove from oven and let cool completely. Using a fork, scrape the insides out.
  • Cook ground meat with onions and garlic. Drain excess liquid.
  • Add in tomatoes, tomato sauce, beans, chickpeas, peppers, green chiles, mushrooms, spices, broth, and simmer on low for 45 minutes to an hour. Stirring occasionally.
  • Ladle the chili into bowls and top with spaghetti squash, sliced avocado and fresh cilantro.
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