Classic Beef Chili with Avocado & Crusty Bread

[Sincerely-Food-Chef]

Ingredients

• 1 avocado
• 2 (14.5 oz) cans diced tomatoes
• 4 cloves garlic
• 2 jalapeño peppers
• 2 (15 oz) cans kidney beans
• 1 ½ lb lean ground beef
• 1 medium red onion
• 2 whole grain buns or rolls
• black pepper
• chili powder
• cumin, ground
• salt
• virgin coconut oil

Instructions

1. Heat a medium saucepan over medium heat.
2. Peel and small dice onion. Peel and mince garlic. Wash, seed, and mince jalapeños.
   • 1 medium red onion
   • 4 cloves garlic
   • 2 jalapeño peppers
3. Coat bottom of saucepan with oil. Add onion and jalapeños. Stirring frequently, cook until softened, 3-4 minutes.
   • 1 tbsp virgin coconut oil
4. Drain and rinse beans.
   • 2 (15 oz) cans kidney beans
5. Add garlic, chili powder, and cumin to saucepan. Stir and cook for 30 seconds.
   • 2 tbsp chili powder
   • 2 tsp cumin
6. Add beef and, breaking apart with a spoon, cook until crumbly and browned, 2-3 minutes.
   • 1 ½ lb lean ground beef
7. Add beans, tomatoes, salt, and pepper. Bring to a boil. Reduce heat to a simmer and cook until chili thickens, about 10 minutes.
   • 2 (14.5 oz) cans diced tomatoes
   • ½ tsp salt
   • ½ tsp black pepper
8. Halve and pit avocado; scoop out and medium dice the flesh.
   • 1 avocado
9. Toast bread if desired.
   • 2 whole grain buns or rolls
10. To serve, place chili in a bowl and garnish with avocado. Enjoy with bread!