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
- Soak 1.5 cups dried kidney beans the night before (disregard if using canned beans)
- Cook the chili: Heat 1 Tbsp olive oil in a large dutch oven on the stove top
- Add the chopped onion and saute until translucent, approx 5 to 7 minutes. Add 2 cloves minced garlic and saute 1 minute more.
- Add 1 lb ground beef and cook until the meat browned.
- Add the tomato paste, oregano, cumin, chili powder, paprika, and salt. Stir to combine.
- 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.
- When the chili is done cooking, prepare your garnishes. Slice the green onions, and chop the romaine lettuce.
- Assemble your salad bowls by adding the lettuce, corn chips, chili, cheese, sour cream, and green onions.
