Fall Chili

Fall Chili

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes 

Cook Time: 30 minutes 

Makes: 6-8 servings

Fall is here so bring on the chili! Whether you make a classic chili or something unique and different, they are all wonderful to try! This chili is pretty classic, but with an added hint of maple syrup to give it some great flavor. It’s perfect for these cooler days ahead. Give it a try!



  • 1 lb ground beef
  • 1 medium vidalia onion, chopped 
  • 1 tbsp garlic, minced
  • 2 tbsp olive oil
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp maple syrup
  • 1 tbsp braggs amino acids
  • 3 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 cup beef or bone broth






  1. Place a large soup pot over medium-high heat and add in the olive oil. Once hot, add in the beef, onion and garlic. Cook for 7-10 minutes until the beef is browned.
  2. Next add in both beans, maple syrup, braggs amino acids, diced tomatoes, sauce and paste. Stir to combine.
  3. Toss in the spices and 1 cup of broth and mix well to combine.
  4. Bring the mixture to a boil and then turn the heat down and let it simmer for about 10-15 minutes until it thickens.
  5. When the chili is ready, serve in a bowl with your favorite toppings like cheese, sour cream and hot sauce and garnish with fresh green onions and your favorite microgreens for the ultimate chili!


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