This Roasted Tomato Margarita Pizza was featured in the latest Virtual Teaching Kitchen class with guest chef Sara Haas!
For the full recipe download the resources and materials or visit Sara’s website.
A big thank you to Sara for being the guest chef of this class sharing all her pizza tips for the home chef! Be sure to grab a copy of her newest cookbook: PIZZA! PIZZA! PIZZA!
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This Creamy Spaghetti Squash Tetrazzini featuring winter squash offers a unique twist to give you lots of nutrition in this creamy, savory dish.
Guest blog post written by Registered Dietitian Ann Kent, creator of the Peas and Hoppy Meal Guides meal planning app.
This Creamy Spaghetti Squash Tetrazzini offers a unique twist on the traditional Italian-American dish to give you lots of nutrition in this creamy, savory dish.
Make sure to pin this recipe to make when you’re ready to cook!
In the middle of winter, what’s better than a creamy, savory Italian dish like chicken tetrazzini? Perhaps one that’s made with a vegetable as the star!
Spaghetti squash is a delicious, versatile winter squash. It’s easy to simply use spaghetti squash in place of pasta, topped with simple marinara or meat sauce. My favorite way to enjoy using it in dishes with lots of flavor, like this Creamy Spaghetti Squash Tetrazzini.
This recipe is hearty enough for a main dish. It contains all the components of the “healthy plate,” so it’s a perfect all-in-one meal! No sides necessary – although I do love to serve this with garlic bread.
Instead of condensed soup, this recipe uses individual ingredients. It’s naturally gluten-free and easy to adjust for dairy-free, vegetarian, or vegan options.
Spaghetti squash – medium size, about 4 lbs
Olive oil, divided – half for the chicken, half for the vegetables
Boneless, skinless chicken breast – cut into cubes
Salt and pepper – to season the chicken
Onion – diced
Garlic – minced; fresh is best, or use pre-minced garlic to save time
Celery – diced
Button mushrooms – sliced
Seasonings – salt, basil, oregano, parsley
Greek yogurt – for extra protein
Cheddar cheese – shredded
See notes below for substation options!
Not ready to make this recipe yet? Pin it to save for later!
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut spaghetti squash in half, remove and discard seeds, and place flesh side down on the baking pan. Roast for 30-40 minutes or until fork tender.
While spaghetti squash cooks, cut chicken into cubes and season with salt and pepper. Heat a large sauté pan over medium-high heat. Once hot, add oil and chicken; brown chicken and cooked through until 165 degrees F. Remove chicken from pan and set aside. Note: you may need to do this step in batches. Do not overcrowd the pan.
Using the same pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add onions and sauté until translucent. Add garlic and cook until fragrant, about an additional minute. Add celery, mushrooms, basil, oregano, and parsley. Cook for about 10 minutes or until mushrooms are tender.
Once squash is fully cooked and tender enough to easily insert a fork, remove from oven and allow to cool. When squash is cool enough to handle, scoop out the flesh of the squash with a fork to create spaghetti like strands. Note: If squash is very watery, press with a paper towel to remove as much water as possible. Set squash aside.
To the pan with vegetables, add back cooked chicken along with the spaghetti squash. Stir in the Greek yogurt and cheddar cheese and continue to cook until cheese melts.
Vegetarian – Leave out the chicken and add another package of mushrooms or a can of beans.
Olive oil – swap canola oil, avocado oil, or unsalted butter
Greek yogurt – swap soy or coconut yogurt for dairy free
Cheddar cheese – swap plant-based cheese for dairy free
Having a hard time cutting squash in half? To make it easier to cut the spaghetti squash, pierce the squash with a paring knife.
Place on a baking sheet and bake for 10 minutes just to slightly soften, so it will be
easier to cut in half. It will be hot do be careful! Then slice in half, scoop out the seeds
and proceed with cooking the squash according to the recipe directions.
Refrigerate leftovers in an airtight container for up to 5 days. Reheat individual servings in the microwave, or reheat the entire dish on the stovetop.
This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.
Use the code CHEFJULIERD for 50% off your first monthly or annual meal plan subscription. The app starts at just $14.99/month after that!
Want to make mealtime easier for your busy family? The Peas and Hoppy Meal Guides meal planning app takes the stress out of the “What’s for dinner?” question!
Every week Dietitian Ann sends app subscribers a new seasonal menu with 10 fresh meal ideas. Substitute recipes from the database of 800+ options and adjust serving sizes of the recipes to make your perfect plan.
With a weekly customizable menu, lots of healthy, delicious recipe options, AND a made-for-you grocery list, meal planning has never been easier!
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This Creamy Spaghetti Squash Tetrazzini featuring winter squash offers a unique twist to give you lots of nutrition in this creamy, savory dish.
Recipe from Peas and Hoppiness meal guide
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Brighten up your salad routine with this refreshing, nutrient-rich salad.
The grapefruit, salmon, and creamy avocado go so well together, and it’s all topped off with a homemade citrus vinaigrette. The salmon and citrus vinaigrette can be prepared in advance of the salad.
Salads don’t have to be boring! You may have already tried my favorite roasted sweet potato kale salad or Greek pasta salad. Salads are all about building layers of flavor and various textures to always get an exciting bite.
This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.
For the citrus vinaigrette:
For the salad:
Salmon is one of the best sources of omega-3 fatty acids, which may lower the risk of heart disease and lower inflammation levels in the body. Your body cannot make these acids, so it’s important to regularly include foods like salmon in your diet.
No worries! Canned salmon is a good swap to top your salad with!
Not a fan of salmon? Swap with tuna, chicken, steak, shrimp, beans, etc.
Recipe from The Everything DASH Diet Meal Prep Cookbook by Karman Meyer.
Brighten up your salad routine with this refreshing, nutrient-rich salad. The grapefruit, salmon, and creamy avocado go so well together, and it’s all topped off with a homemade citrus vinaigrette. The salmon and citrus vinaigrette can be prepared in advance of the salad.
Citrus Vinaigrette
Salmon salad
Recipe created by Karman Meyer. Recipe published in The Everything DASH Diet Meal Prep Cookbook.
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Creamy Tuscan chicken is an easy, but flavorful 30 minute meal that is perfect for busy weeknights and can be served in a variety of ways.
Even though we may associate Tuscan style dishes with being fancy, it’s actually really simple to get that amazing flavor. With all the veggies and chicken, my Tuscan chicken recipe is a hearty meal and better than any restaurant!
You may also like my Veggie-Packed Beef Lasagna if you are a real fan of Italian favorites. If you find yourself with leftover sun-dried tomatoes, try these Sun Dried Tomato Corn Muffins. They are savory, cheesy, and a fun twist on normal muffins.
Heat a large pan over medium-high heat. Add 2 tablespoons of oil.
Season the sliced chicken breasts with the lemon pepper. Saute in the skillet for 4-5 minutes on each side. Remove the chicken from the pan and set aside.
Add another tablespoon of olive oil to the pan. Saute the onions and mushrooms until both are soft and tender.
Stir in the garlic, and cook for 1 minute.
Add the dijon mustard and stir until combined. Pour in the chicken and scrape the bottom of the pan so the brown bits come off.
Add the heavy cream and simmer for 1 minute.
Stir in the parmesan cheese until melted.
Add the garlic powder, Italian seasoning, tomatoes, and spinach. Continue cooking until the spinach has wilted.
Place the chicken back in the sauce and season with salt and pepper to taste.
Heat large skillet over medium high heat, Add 2 tbsp oil and allow to heat.
Tuscan chicken goes great on top of rice, lentils, polenta, mashed potatoes, or mashed cauliflower. Any of these options will soak up the sauce beautifully!
Sure can!
Start by seasoning the chicken, then add to the bottom of the crockpot. Quickly saute the onions and mushrooms, then add the garlic. Layer this mixture over top of the chicken.
Combine the mustard, broth, and cream in a small bowl. Add the Italian seasoning, garlic powder, and parmesan cheese. Stir in the tomatoes, and pour over top of the chicken.
Cook on low for 5 hours or high for 3.
In the last 30 minutes, add the spinach and cook until wilted.
If you need the sauce to be thicker, whisk a tablespoon of cornstarch with a tablespoon of cold water together in a bowl. Pour the slurry in and let it simmer until thickened.
Keep leftover Tuscan chicken in an airtight container in the refrigerator for up to 3 days. Reheat low and slow over the stovetop. You can also add a splash of cream or broth to thin it out if needed.
This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.
Creamy Tuscan chicken is an easy, but flavorful 30 minute meal that is perfect for busy weeknights and can be served in a variety of ways.
Tuscan chicken goes great on top of rice, lentils, polenta, mashed potatoes, or mashed cauliflower. Any of these options will soak up the sauce beautifully!
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Lemon orzo with spinach is creamy, cheesy, and bursting with flavor! It’s an easy, but delicious meal that is ready in less than 30 minutes with minimal cleanup!
Whether you are searching for a tasty side dish or meatless main course, lemon orzo is on the must make list! It’s almost a sin at how quick and easy it is to make.
You can even serve your favorite protein on the side for a full balanced meal! Grilled salmon or chicken would taste delicious.
Heat the olive oil in a large skillet over medium high heat. Add the garlic and saute until fragrant.
Stir in the kale and cook until it starts to wilt.
Then stir in the heavy cream and veggie broth, bring to a simmer.
Stir in the orzo and cook until al dente (or for about 9 minutes).
Stir in the spinach and turn off the heat.
Add the parmesan cheese, lemon zest, and lemon juice.
Season with salt and pepper, then serve!
Orzo recipes are best eaten the same day, but when kept in an airtight container in the fridge they can be eaten up to 3 days later.
When it cools, the orzo soaks up the sauce. When reheating you may want to add a little more broth, cream, or water to thin it out. It’s also best reheated over low heat on the stovetop.
No. Orzo is actually considered pasta. Normally you would cook it in boiling water and drain just like any other noodles. Rice is a grain that soaks up the moisture while cooking.
Remember, for this recipe the orzo cooks in the creamy sauce! So there’s no reason to make it in another pot.
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Lemon orzo with spinach is creamy, cheesy, and bursting with flavor! It’s an easy, but delicious meal that is ready in less than 30 minutes with minimal cleanup!
1 tablespoon olive oil
2 cloves garlic, sliced
2 cups kale, chopped
2 cups low-sodium vegetable broth
½ cup heavy cream
1 cup orzo
3 cups baby spinach, stems removed
¾ cup grated Parmesan cheese
1 lemon, juiced and zested
Salt and pepper, to taste
1. In a large skillet heat olive oil over medium-high heat. Add garlic and cook until just fragrant, about 1 minute. (Do not overcook or garlic will burn, and garlic will be bitter) Add the kale and sauté for a minute until it starts to wilt.
2. Stir in vegetable broth and heavy cream; bring to a simmer.
3. Stir in orzo and cook for 9 minutes or until al dente.
4. Stir in spinach.
5. Turn off the heat and stir in parmesan, lemon juice, and lemon zest.
6. Season with salt and pepper, to taste.
Can substitute with whole wheat orzo (although it is not always available in grocery stores)
Substitute any hearty dark leafy green for the kale like collard greens, Swiss chard, mustard greens, etc.
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Get out of your lunchtime rut and make packing lunches more exciting with this Chickpea Salad Sandwich.
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question.
I always pack my lunch for the next day the night before. If not, I’m typically running out the door and a Siggi’s yogurt, KIND bar, and a piece of fruit are just tossed in my bag on my way out. I don’t mind those “snacky” kind of lunches once in a while, but I’d prefer more of a meal kind of lunch.
This chickpea walnut sandwich is a plant-based tuna/chicken salad makeover. I always try and make sure protein is present at lunchtime to help keep me full through the afternoon. Chickpeas are the perfect pulse for this recipe because the firm texture holds its shape. The addition of the walnuts is key for the crunch factor, while also providing heart-healthy fats.
Yes. Originally the name garbanzo bean came from the Spanish community and over time different cultures have referred to them as another name. Eventually, these beans came to be known as chickpeas to most people in the world today.
Yes, chickpeas are considered a legume, and all legumes contain lectin. Lectin, a protein, binds to carbs and is known to some as an anti-nutrient. This is somewhat a controversial concept, because people with stomach sensitives may see an effect, but most do not. Also, most foods containing lectin are high in antioxidants, so the good outweighs the bad. If you are concerned about lectins, know that once they are cooked, the lectin is deactivated.
Mash the chickpeas in a small bowl using a fork. Don’t over-mash, we aren’t making hummus!
Mix in the nuts, mustard, greek yogurt, honey, and scallions. Season with salt and pepper to taste.
Spread the chickpea salad on your bread to make the perfect sandwich. You can also add it on top of a salad, or dip with crackers – this chickpea walnut mixture is versatile to get you out of your lunchtime rut.
You should and mainly it’s because the liquid contains a lot of unnecessary sodium which is why. most recommend draining and rinsing chickpeas before using.
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Recipe adapted from Minimalist Baker.
Keywords: sandwich, vegetarian, plant-based
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Do you have an Instant Pot and don’t know where to start? I am still getting the hang of it, but I’ve mastered how to make PERFECT hard-boiled and soft-boiled eggs in the Instant Pot.
Disclosure: This post was sponsored by the American Egg Board and the Egg Nutrition Center. Thank you for supporting the brands that make this blog possible!
215,000+ Amazon customers purchased the Instant Pot on Prime Day alone. Now that it’s in everyone’s kitchen they are looking for new recipes to try.
The Instant Pot is a single appliance that does the job of seven (yes, seven!) different kitchen appliances. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Think of all those appliances taking up space in your kitchen that can be replaced by one.
New to using the Instant Pot? Learn about these seven tips for efficiently using your Instant Pot.
While I am still learning all the functions of the Instant Pot, the first technique I mastered was preparing hard and soft-boiled eggs.
One large egg has 6 grams of high-quality protein and all 9 essential amino acids. Nearly half the protein is in the yolk so don’t ditch the yolk!
Eggs were once avoided and criticized for their cholesterol content. However, the totality of scientific research has shown no or little effect between dietary cholesterol and cardiac outcomes or markers of heart disease risk in healthy individuals.
Government and health organizations have revised their dietary cholesterol recommendations. The 2015-2020 Dietary Guidelines for Americans place no daily limit on dietary cholesterol intake. Foods like egg yolks and some shellfish are higher in dietary cholesterol but not saturated fats making them a healthful choice along with healthy eating patterns.
Hard-boiled eggs are something I pretty much meal prep every week for myself. One large egg has varying amounts of 13 essential vitamins and minerals, including choline plus the antioxidants lutein and zeaxanthin, all just for 70 calories.
Now, I know making hard-boiled eggs on the stovetop is not too challenging, but this Instant Pot method makes it even simpler and in just 5 minutes, they are ready. Plus, there is a science behind why cooking eggs in the Instant Pot make them easier to peel. The reason according to Alton Brown is:
“Eggs that are quickly heated are easier to peel than eggs that are slowly heated, say in cold water brought to a boil. Fast cooking prevents the white from bonding so epoxy-like to the outer membranes. Since pressure steamers can generate temperatures between 230 and 250 degrees F it is suspected that this is actually why folks think they’re magic egg machines.” Also, thorough cooling eases peeling by allowing the proteins in the albumen to fully set and harden, thus preventing tearing.
Pour the water in and place the rack (trivet) in the bottom. Then sit the eggs on the rack in the Instant Pot in a single layer.
Cook for 3 minutes on high pressure. Once the timer goes off, quickly release the pressure.
Transfer the eggs to a bowl with ice and cold water until they are cool enough to hold in your hand.
Peel right away.
If you want to make hard boiled eggs in the Instant Pot, pour the water in. Set the rack in the bottom. Place the eggs on the rack. Cook for 5 minutes using high pressure. Let the pressure release naturally for 5 minutes, then transfer to an ice bath. Peel once they are cool enough for you to hold.
Hard-Boiled Eggs will keep up to a week in your refrigerator. Make a few perfect hard-boiled eggs to create delicious recipes throughout the week.
A few ways I use hard-boiled eggs are:
(source)
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Make PERFECT Hard Boiled and Soft Boiled Eggs in the Instant Pot EVERY. SINGLE. TIME.
Ingredients:
Eggs (up to as many that can fit in an even layer in your Instant Pot – do not stack)
1 cup water
Equipment:
Instant Pot with the rack
Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
For soft-boiled:
Set Instant pot on high pressure on manual 3 minutes. Quick release placing a towel over the valve. Quickly add eggs to a bowl with cold water and ice until cool enough to hold. Peel right away.
For hard-boiled:
Set Instant Pot on high pressure on manual 5 minutes. Natural release 5 minutes then use quick release placing a towel over the valve. Quickly add eggs to a bowl with cold water and ice until cool enough to hold. Peel right away.
Keywords: eggs, instant pot, meal prep
This Zucchini Smoothie tastes exactly like your favorite veggie bread! Only 8 ingredients needed for a full on powerhouse in a glass!
This smoothie literally does taste like zucchini bread. When I took the first sip of this smoothie, my tastebuds could identify every single flavor that was blended together.
We pretty much have all heard of adding leafy greens to smoothies but have you considered veggies like zucchini. I recently started adding this vegetable to my smoothie with the plethora I’ve been picking up from the farmer’s market.
The other recipe that I run to when I have too many zucchini on hand is my chocolate chip zucchini bread, which I’m sure everyone has tried at some point (there’s also a gluten free version). One thing I really love about this smoothie is that it’s healthy, but its taste is absolutely delicious!
Don’t let the green color be a turn-off. Actually, most green smoothies are the ones with the best nutrition profiles!
For the future when you need a savory zucchini side dish try these Zucchini Carrot Fritters.
Check out all of the vitamins, minerals, and antioxidants that are packed in every glass you make!
Banana: rich in potassium and fiber
Zucchini: vitamins C and A, potassium, folate, and fiber
Spinach: potassium, magnesium, and vitamins B6, B9, and E, high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium
Walnuts: rich in omega-3 fats, protein, copper, manganese
Cinnamon: polyphenol antioxidants
Ginger: anti-inflammatory and antioxidant properties
Orange Zest: fiber, vitamins, and polyphenols
If you are a beginner at making smoothies, I recommend starting with baby spinach. It’s a neutral veggie that blends well. Honestly, if you are using nut butters, protein powder, and/or berries; all of those ingredients overpower the taste of the spinach. You can’t even tell it’s in there!
PRO TIP: After you open your spinach (the kind in the plastic containers from the store) place a paper towel on top. This keeps the condensation from the lid off the greens and makes it stay fresher a little longer.
Chop and steam your zucchini before adding it to your smoothie. Not only does it blend better this way, but your body can absorb more nutrition. When you steam the zucchini, it breaks down the cell wall and opens up the micronutrients, which makes it easier for your body to absorb and digest.
Transfer the steamed zucchini to a parchment-lined baking sheet and place it in the freezer (this is also a good tip for berries too). Once they are frozen, place them in small plastic bags so you can easily toss them in the blender the next time you go to make a smoothie.
You can watch the video for all of the smoothie tips if you want!
Zucchini bread in smoothie form, while adding in extra veggies!
Keywords: smoothie, drink
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Instant Pot Lemon Ginger Salmon is a quick and easy 20 minute meal that’s also healthy and can be served with just about any side dish.
A lot of Instant Pot recipes are used for tough cuts of meat. The function of the Instant Pot creates steam under extreme pressure and forces its way to the tough fibers of the meat breaking them down to become tender.
But what if you have an already delicate protein like salmon?
You can still utilize the Instant Pot for more delicate proteins like salmon, but the Instant Pot is utilized a little differently.
Instead of searing and submerging in liquid, utilize the steaming rack of the Instant Pot. Add a little liquid on the bottom which will steam the salmon and infuse flavors into the final product. For this recipe, I used vegetable broth and a few sprigs of parsley. Utilize different herbs to infuse flavors.
Research shows eating seafood two to three times per week reduces the risk of death from any health-related cause. Seafood provides unique health benefits as a lean protein and is the best source for omega-3 fatty acids, which are healthy fats essential to human health and development.
Use this simple and flavorful Instant Pot Lemon Ginger Salmon to help you meet the mark for enjoying seafood 2-3 times each week!
Embrace the unsaturated fats found in foods such as walnuts, seeds, plant oils, avocados, and fatty fish such as salmon, tuna, trout, sardines, mackerel, and herring.
Fats play an essential role in human health from
(source)
There is no right or wrong choice when it comes to picking out salmon, but there are quite a few differences.
It’s important to know that just because salmon can be frozen, doesn’t mean it loses its nutritional value. Frozen salmon is a great budget option and good seafood to have on hand in the freezer.
Farm raised salmon typically contains more fat because of the diet and environment the fish are in. Compared to wild salmon, which feed on other natural food sources. Wild caught salmon usually contains more minerals as well.
While both breeds have contaminants, they are higher in the farmed salmon, but stricter rules have been put in place.
Pour the veggie broth into the Instant Pot and add the trivet in. Spray the trivet with cooking spray.
Skin side down, place the salmon on the rack, and season with salt and pepper. Lay the pieces of ginger and lemon on top. By simply laying the lemon and ginger on top of the salmon fillet, the flavors penetrate into the salmon fillet creating fresh and vibrant flavors.
Place the lid on and turn the valve to the sealing position. Cook on high pressure for 3 minutes.
Once it’s ready, turn the valve back to quickly release the pressure. Be careful and stand back, the steam is extremely hot.
Take the trivet out by grabbing the handles then transfer the salmon to serve.
You can, just allow it time to thaw before adding it to the pressure cooker.
You’ll be soon adding this easy Instant Pot Lemon Ginger Salmon to your weekly dinner menu rotation.
1/2 cup vegetable broth
1 small bunch of fresh parsley
1 pound salmon fillet (about 1-inch thick)
salt and pepper, to taste
1 small knob (about 2 tablespoons) fresh ginger, sliced
1 lemon, sliced
Pour broth and parsley in the Instant Pot and then put in the steamer rack (coated with cooking spray) at the bottom, making sure the handles are extended up.
Place salmon, skin side down, on the steamer rack. Sprinkle with salt and pepper. Layer on pieces of ginger and lemon.
Close the Instant Pot and make sure vent is turned to “Sealing”. Plug it in, press “Steam” and press the + or – buttons to set it to 3 minutes. When the Instant Pot beeps that it’s done, quick release the pressure, being careful to stay out of the way of the steam that will shoot up. Press the “Warm/Cancel” button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.
Serve alongside a whole grain and vegetable for a complete meal.
Cooking time may vary. Depending on the thickness of your salmon, 3 minutes is perfect for a fillet that’s about 1 inch at its thickest part.
Keywords: salmon, Instant Pot, dinner, healthy fats, heart healthy
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Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings.
This recipe was originally created for the Beef Throwdown with New York Beef Council
I love a good bowl of chili, but depending on where you live, chili can look a little different. So I decided to take it back to the good ole’ days and create a classic beef chili that has those traditional flavors, heartiness, and simple ingredients.
In case you are wondering, this is actually a healthy beef chili recipe and is packed full of protein. Obviously ground beef plays a big part, but the black beans and pinto beans are a good source of plant-based protein too.
Beef is a great source of iron and helps with muscle maintenance, growth, keeps you fuller because of the protein content, and is full of vitamins and minerals, including creatine.
One of my favorite things about this homemade chili is that it requires pantry staples. This means you probably already have most of the ingredients on hand so you may not even have to make a trip to the store!
Protein: ground beef, black beans, pinto beans
Spices: salt, garlic (minced and powder), chili powder, cumin, oregano, salt
Veggies: carrots, onion, fire roasted crushed tomatoes, tomato paste, jalapeno
Liquids: olive oil, beef, or chicken broth
Toppings: sour cream, cheese, avocado, chives, tortilla chips
Heat a large stock pot or Dutch oven over medium-high heat, then add the oil. Once the oil is hot, add the ground beef and salt. Brown the beef until it’s no longer pink.
Drain off the grease, but keep 1 to 2 tablespoons in the pot. Set the cooked ground beef to the side for now.
Add the diced onions and carrots, allow them to cook just until softened.
Place the jalapeno and garlic in, continuing cooking for another 2 minutes.
Sprinkle in the remaining spices, and stir to combine. Then add the tomato paste and stir until the veggies are coated and saute for 2 more minutes.
Pour in the roasted tomatoes and broth. Be sure to scrap the bottom when stirring to remove any bits that are stuck.
Stir in the beans and cooked beef, then bring the chili to a low simmer.
Cover and let it cook on low heat for at least 45 minutes. Chili is really great and flavorful when it cooks for at least 2 hours, so if you have the time, let it go longer.
Stir occasionally. If you find that it is becoming too thick, you can add a little water or broth.
Serve with your favorite toppings!
Because I was going for a classic recipe I chose ground beef, but there are tons of varieties of beef chilis. Here are a few cuts that are more popular:
Allow the chili to cool completely before transferring it to an airtight container and refrigerate. It will stay fresh for up to 4 days.
To freeze, place the chili in a freezer-friendly container and store for up to 2 months. You can also freeze in single-serving portions to make meal prep easier. If you want to reheat the full batch, store the chili flat in a plastic bag to save space in the freezer.
If you want to let your guests do the work or allow them to customize their chili to their liking try a chili bar.
Simply make the chili then set it out, along with all of the toppings. You could also transfer the chili to a slow cooker and place it on warm if you wanted to set up a table with all of the ingredients.
Chili bars are great for parties and game days, plus you hardly have to worry about entertaining full time!
Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings.
1 teaspoon olive oil
1 ½ pounds ground beef
2 teaspoons salt
1 medium onion, diced
4 carrots, peeled and finely diced
1 jalapeno, finely minced (optional)
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
1 teaspoon garlic powder
4 tablespoons tomato paste
1 (28-ounce) can fire roasted crushed tomatoes
2 cups beef or chicken broth
1 (14-ounce) can black beans, drained and rinsed
1 (14-ounce) can pinto beans, drained and rinsed
Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.
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