I love Chilli! Especially through the winter months. This recipe is full of protein and fibre and delivers a spicy punch. I like to enjoy my chilli on it’s own, or on top of some cooked quinoa. It’s such a versatile meal that keeps well in the fridge and is an easy meal prep idea. Feel free to freeze this recipe in individual servings to have on hand whenever you need something quick. I always end up finishing it before I need to freeze it though šŸ™‚

You will need:

  • 1.5 tsp coconut oil
  • 1 pound grass-fed ground beef
  • 1 medium onion, chopped
  • 1 (28oz) can crushed organic tomatoes
  • 1 (16oz) can organic black beans, drained and rinsed
  • 2 garlic cloves, minced
  • 4 stalks celery, chopped
  • 6 mushrooms, diced
  • 1 red bell pepper, diced
  • 2 tbsp chili powder
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2-1 tsp Sriracha Sauce
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper


Heat the coconut oil in a large pot over medium heat. Once hot, place the ground beef in the pot and cook until evenly brown. Feel free to drain some of the liquid from the beef. Stir in the onion, celery, and garlic and cook until tender. Add the tomatoes, bell pepper, and black beans and mix well. Now add the spices, salt, pepper, and Sriracha and combine. Finally add in the mushrooms, stir consistently for another 10-20 minutes and let cook over a low simmer.

Bogie loves the smell of chilli cooking and can’t wait to get his paws on some šŸ™‚