Chilli with Fresh Jalapeños

• 2 tbsp salted butter 
• 1 yellow onion, diced 
• 2 cloves garlic, minced 
• 1 can of crushed tomatoes 
• 1 carrot, chopped into ¼ inch pieces 
• ½ lb (250g) lean ground beef (or turkey for a lighter version) 
• 1 fresh jalapeños, finely chopped (adjust heat to taste) 
• 1 can (14 oz / 398 mL) black beans, drained & rinsed 
• 2 tbsp tomato paste 
• 2 tbsp of chicken stock powder 
• 1 cup of water 
• 1 tbsp of balsamic vinegar 
• 2 tsp chili powder 
• 1 tsp ground cumin 
• ½ tsp smoked paprika 
• Salt & pepper, to taste 
• ½ cup of sour cream 

Optional toppings: 

• Sliced fresh jalapeños 
• Chopped cilantro 
• Shredded cheddar cheese 
• Lime wedges 

Melt butter in a large pot over medium heat. Add onion, garlic, jalapeños and carrot. Cook for 4-5 minutes until softened.

Add ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Add chilli powder, cumin, smoked paprika, tomato sauce base, salt and pepper. Stir to coat the meat and veggies evenly with the spices.

Stir in the crushed tomatoes, beans, vinegar, water and vegetable stock powder. Bring to a boil, then reduce the heat and let simmer, uncovered, for 10-20 minutes, stirring occasionally until the chilli has thickened nicely.

Add more salt, pepper or jalapeños for extra heat before serving.

• For deeper flavour, make it a day ahead — chilli always tastes better the next day! 
• Add protein: Try ground turkey or opt for a vegetarian version by substituting the meat with chopped mushrooms or extra beans. 
• Switch up the heat: Use more jalapeños, or swap one for a serrano if you like it hotter. 
• Serve with warm cornbread, over rice, or topped with cheddar cheese and extra jalapeños if you dare.