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  • Author: Caroline Fausel

Ingredients

Scale
  • 1 Tbsp olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef 
  • 1 Tbsp tomato paste 
  • ½ tsp dried oregano
  • 2 tsp cumin 
  • 1 Tbsp chili powder 
  • ½ tsp paprika 
  • 1 tsp salt
  • 1 15-oz can diced tomatoes 
  • 1.5 cups dried kidney beans, soaked (or 1 can kidney beans drained and rinsed) 
  • 1 head Romaine lettucs
  • 1 bag corn chips (we like Garden of Eatin’ Organic Corn Chips)
  • Sour Cream
  • 1 bunch Green onions, chopped
  • Shredded Cheddar Cheese
  • Optional garnishes – chopped tomatoes, sliced avocado

Instructions

  1. Soak 1.5 cups dried kidney beans the night before (disregard if using canned beans)
  2. Cook the chili: Heat 1 Tbsp olive oil in a large dutch oven on the stove top
  3. Add the chopped onion and saute until translucent, approx 5 to 7 minutes. Add 2 cloves minced garlic and saute 1 minute more. 
  4. Add 1 lb ground beef and cook until the meat browned.
  5. Add the tomato paste, oregano, cumin, chili powder, paprika, and salt. Stir to combine. 
  6. Add 1 can diced tomatoes, and the kidney beans. Stir together, cover and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the chili becomes too dry, add ½ cup water or broth at a time as needed.
  7. When the chili is done cooking, prepare your garnishes. Slice the green onions, and chop the romaine lettuce. 
  8. Assemble your salad bowls by adding the lettuce, corn chips, chili, cheese, sour cream, and green onions.