Deep Winter Chili

Inspired by February produce, this chili is protein-rich, mineral-dense, with a slow sweetness from winter produce, is deeply comforting, and warm without feeling heavy —
the kind of meal that steadies your energy and you can come back to all week. Nourishment is always the moment.

Ingredients

• 1 lb ground beef

• 1 onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 1 sweet potato, cubed

• 1 zucchini, chopped

• Broccoli

• 1 bunch chard, stems chopped + leaves sliced

• 1 can chickpeas, drained and rinsed

• 1 can crushed tomatoes

• 2 cups chicken broth

• Olive oil

• Sea salt + black pepper

• Spices (to taste): smoked paprika, cumin, chili powder, garlic powder
  
  

Method

1. Heat olive oil in a large pot. Sauté onion with a pinch of salt until soft.
   

2. Add ground beef and brown gently, breaking it up.
   

3. Stir in carrots, sweet potato, zucchini, and chard stems. Cook 5–7 minutes.
   

4. Add spices, crushed tomatoes, chicken broth, and chickpeas.
   

5. Simmer uncovered 25–30 minutes until vegetables are tender.
   

6. Stir in chard leaves during the last 5 minutes. Adjust salt and seasoning.
   

7. Serve warm. Even better the next day.

Toppings

Avocado and chili flakes!