Go Back
pot of the best chili


Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8


  • large stock pot (approx. 6.5 quart)


  • 1 tbsp vegetable oil
  • 1 lb ground beef substitute for ground chicken or turkey
  • 1 tsp minced garlic
  • 2 medium onions, chopped
  • 2 cups carrots, chopped
  • 2-3 cups cremini mushrooms, chopped
  • 1 zucchini, chopped
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 tbsp chili powder
  • 1 can diced tomatoes (796 mL) no name Simple Check diced tomatoes with herbs and spices
  • 1 can pasta sauce (680 mL) no name Simple Check garlic pasta sace
  • 1 can red kidney beans (540 mL) no name Simple Check red kidney beans


  • Add vegetable oil and ground beef in a large stock pot. Cook on med-high heat until ground beef is browned, about 5 minutes
  • Add minced garlic and onion. Stir together and cook for about 3 minutes or until onions are translucent
  • Lower heat to medium and add mushrooms, zucchini, carrots, diced tomatoes and pasta sauce. Mix well. The chili will look very thick - do not worry, it will thin as the vegetables cook. Let cook for about 5-10 minutes. Meanwhile, drain and rinse the can of red kidney beans. Note: this is a good time to rinse the cans with water over the beans in preparation to put them for recycle and make double use of the water for rinsing both the cans and the beans
  • Add red kidney beans (drained and rinsed), salt, pepper and chili powder. Stir together and let simmer on low heat for at least 30 minutes. Stir frequently
  • Serve hot or divide chili in mason jars and let cool for storage in the fridge or freezer. Note: Chili can also be frozen in the mason jars to be eaten at a later date
Keyword chili