Gluten-Free | Vegetarian/Vegan | Whole30 Friendly
Ingredients
1-2 Tbsp olive oil (neutral oil like avocado)
½ red onion, finely chopped
½ white onion, finely chopped
3-4 cloves garlic, minced
2 Tbsp tomato paste (Mutti brand is highly recommended for flavor)
1 medium can San Marzano crushed tomatoes, and its juices
1-2 cups of water (broth is ok, but look out for sodium)
1 medium sweet potato, diced (optional)
1 cup roughly chopped cooked mushrooms (optional for meatless)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Spices
2 tsp ground cumin (roasted cumin if you can find it)
½ tsp Salt
½ tsp Pepper
1 tsp chipotle chile powder (adjust for heat)
½ tsp garlic powder
½ Plain or smoked paprika
2 tsp chili powder
1 tsp ancho chili powder
½ tsp Tomato powder (optional)
Salt and black pepper to taste (Celtic salt and Fresh ground pepper recommended)
Instructions
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Sauté aromatics: Heat oil in a large pot over medium heat. Add both onions and sauté until translucent (about 5 minutes). Add garlic and cook for 30 seconds, stirring frequently. Time Saver: Skip the chopping, use a container of fresh pico de gallo instead.
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Build your flavor booster: Push onions aside on the skillet, add tomato paste, and stir for 30 seconds until it deepens in color.
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Brown your mushrooms or protein: Add chopped mushrooms or ground meat to the pot. Cook until browned, breaking it up with a spoon. Season lightly with salt and pepper.
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Add spices: Sprinkle in cumin, chili powders, paprika, garlic powder, and optional tomato powder. Toast with the mixture for 1–2 minutes until fragrant.
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Build the base: Stir in the crushed tomatoes with juices. Add sweet potato (if using) and 1 cup of water. Bring to a simmer.
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Simmer and thicken: Lower heat and simmer uncovered for 25–35 minutes, stirring occasionally, until sweet potato is tender and chili has thickened. Add more water or broth if it gets too thick.
Stir in lime juice at the end for brightness. Taste and adjust salt, pepper, or heat.
Optional garnishes: avocado slices, diced red onion, thinly sliced radishes shredded cheese, or corn chips.
Notes:
If bean-free chili just isn’t your style, add 1 can of red kidney and black beans.
Add 1 cup cooked roughly chopped mushrooms (if doing meatless version). Gives it a meaty texture. Just be careful not to mince too finely to avoid mushy consistency