Obe Ata Chili

November 30, 2020

This quick and easy chili gets an assistant from Obe Ata Tomato Soup, a West African twist on a classic, cozy dish. Made with fridge and pantry staples, this is a warming and filling dish for a lazy weekday night.


2 tsp. oil

1/4 lb Local Roots ground beef 

1 onion, chopped

2 cloves Local Roots organic garlic, minced

1/2 cup bell pepper, diced

1 teaspoon salt

1 tablespoon ground cumin

1 teaspoon chili powder

¼ teaspoon cayenne or more to taste

2 tablespoons sliced green and black olives

1/4 cup canned kidney beans, rinsed

1/4 cup shredded Local Roots cheddar cheese

2 jars Obe Ata soup

Sour cream, shredded cheddar, chopped cilantro and/or diced avocado to serve


  1. Add oil to a deep pot and heat it over medium-high. Add onion and garlic, cook for 5 minutes, stirring occasionally.
  2. Add meat and spices, stir well to combine. Cook for 5 minutes.
  3. Add Obe Ata, bell pepper, olives, drained and rinsed beans. Stir well.
  4. Gently simmer the chili, uncovered, for 20 minutes, stirring occasionally.
  5. Remove the pot from the heat, add shredded cheese. Let the chili rest for 5-10 minutes before serving. Enjoy!

Recipe adapted from Egunsi Foods 

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