Ingredients

For 3 servings

Preparation time: 30 minutes

• 2 small red onions
• 2 peppers (yellow and red)
• 2 carrots
• 2 cloves garlic
• 300 g ground chicken
• 1 tsp Natural Spices cumin seeds
• 1 tsp Natural Spices oregano
• 0.5 tsp Natural Spices smoked paprika powder
• 0.5 tsp Natural Spices chili
• A pinch Natural Spices cinnamon
• Sea salt
• 1 can diced tomatoes
• 150 ml tomato sauce
  300 ml chicken broth 
• 100 g black beans
• 100 g kidney beans
• 100 g cannellini beans
• 1 tsp honey (or sugar)

Preparation

1. Rinse the beans in a colander under cold water and let drain well.
2. Finely chop the onion, dice the carrot and peppers.
3. Heat a tablespoon of olive oil in a pan. Add the onion, pepper and carrot to the pan and cook for about 5 minutes until the vegetables soften.
4. Crush the clove of garlic and add it to the vegetables. Fry briefly.
5. Add the ground meat to the pan along with all the spices. Stir well and crumble until the meat is cooked through.
6. Add the diced tomatoes, tomato sauce, chicken broth and honey to the pan together with the black beans, kidney and cannellini beans. Stir well. Bring to a boil and then simmer on low heat for about 20 minutes. 
7. Divide the chili into 3 meal-prep containers, let cool and store in the fridge or freezer.
8. Optionally serve with (brown) rice and finish the chili when eating with tasty (healthy) toppings such as cottage cheese, sliced spring onion, chopped cilantro, grated 30+ cheese and avocado slices.