Recipe: Roasted Pepper Chili with Avocado & Cilantro

I’ve been looking forward to chili all week.  Since returning from Orlando, I can’t seem to get warm (I haven’t turned the heat on in the house yet – trying to save electricity) so soups, stews and chilis and lots of tea are quite appealing.

Earlier this week I listed my meal plan.  Monday’s spiced brisket with salad needs work and is not worth writing about.  Tuesday’s roast chicken with yams, parsnips, carrots and onion was great and I will be turning the remains into soup later this week.  But today’s chili was so delicious.  There are so many ways to make chili but this is one of my best versions.  And my first Paleo chili.  So here’s the recipe.


  • 2 lbs lean ground beef (the better the quality, the better the end product)
  • 6 sweet bell peppers (yellow, orange, red)
  • 2 medium onions, halved and sliced
  • 6 cloves garlic, minced (more or less depending on your personal preference)
  • 4 tbsp chili powder (store-bought or your own from scratch version)
  • 3-4 c. diced tomatoes
  • salt to taste
  • red pepper flakes (for garnish)
  • handful of cilantro
  • 1 avocado

Set oven to broil and move a rack into the top third of the oven.  Arrange peppers* on baking sheet and broil until blackened, turning about every 10 minutes or so (keep an eye on them).  While peppers are roasting, brown the ground beef, season with salt and chili powder.  Set aside in a large pot.  Add diced tomatoes (start with 2 cups and add more to get your desired level of “sauciness”).  Saute garlic and onions. Add to ground beef.  Peppers should be done.  Remove from oven and cover with a tea towel until cool.  This will help make the skins easier to remove.  When peppers are cool, remove skins and roughly chop.  Add to ground beef mix.  Add more diced tomatoes if desired.  Taste test and add more seasonings if desired.

Now at this point, I put the pot in the fridge as I made this on Tuesday morning but we weren’t going to eat it until Wednesday night.  Fast forward to Wednesday morning…I put the chili in my slow cooker, on low, at about 11 am.  Around 3:30 pm, I checked the seasoning, added a bit more chili powder and salt and turned the slow cooker to warm.  I think this extra step contributed to a better overall flavour – it was delicious.

Serve with sliced avocado, cilantro and red pepper flakes.  Enjoy!

* A note about the peppers: You could do any variety – bell peppers were on sale but there are many varieties of sweet (and spicy) peppers that would be fantastic roasted and in this chili.

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