Go Back

Classic Homemade Chili

Wendy Walker
This chili recipe is loaded with fiber and protein. It’s hearty and all the spices and herbs together are bold and flavorful.
Prep Time 30 minutes
Cook Time 1 hour
Course Dinner
Servings 6 people


  • 1-2 tbsp Avocado oil
  • 1 small onion, diced
  • 1 lb ground beef, venison or turkey
  • 26 oz diced tomatoes
  • 1 cup Chicken bone broth (store bought or homemade) If using store bought, I prefer Trader Joe’s
  • 15 oz 5 cans of Black, Kidney, Pinto and Adzuki Beans (See notes below for using dried beans)
  • 2 tbsp Tomato Paste
  • 1 tbsp Chili Powder
  • 2 tsp Cumin
  • 2 minced cloves of Garlic
  • 1 tbsp Oregano
  • 1 tbsp Cilantro
  • 1 tbsp Smoked Paprika
  • 1 Guajillo Chili pepper, diced (optional)
  • Pink Himalayan Salt (to taste)


  • Sauté onion in a skillet.
  • Add ground meat and cook thoroughly.
  • Transfer meat and onions to a dutch oven. Add broth and tomatoes.
  • Next, add all the beans and stir. Combine all the remaining ingredients.
  • Cook on high until bubbly. Simmer for an hour.


If I have time, I love cooking dried beans from scratch. We all know we have those busy days that it’s just not possible so canned beans are my next choice. I put them in a colander and rinse them and then place them in my dutch oven or in my Instant Pot.