Ingredients

• 1 tbsp. avocado oil
• 1 onion, diced
• 2 bell peppers, seeded and diced
• 3 cloves garlic, minced
• 1 1/2 lb. lean ground beef
• 1 28-oz. can whole tomatoes
• 2 tbsp. tomato paste
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 15-oz. white northern beans, soaked & sprouted
• 1 10-oz. bag good fritos from Natural Grocer
• 1/2 c. sour cream
• 1 jalapeño, thinly sliced

Directions

1. n a large saucepan, heat oil over medium-low heat. Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes. Increase heat to medium and add ground beef. Cook, stirring, until meat is no longer pink, 5 to 7 minutes.

2. Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer. Let cool.

3. Among six mason jars, layer a handful of Fritos and chili. Top with a big spoonful of sour cream and a couple slices jalapeño.

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