The weather is getting CHILIer so it's safe to say, you can expect more "healthified" comfort dishes on my blog over the next few months like this one. The snow has hit Tahoe and I am living for it. If you have ever walked in snow, you notice your senses heighten bringing you to the present and at a state of peace.
If you find yourself in the mood for a hearty warm meal with little to no mess, I highly recommend trying this chili recipe out for size. Straight up goodness for the body & soul!
G U T - H E A L I N G B E E F C H I L I
I N G R E D I E N T S
organic white or kidney beans 1 can fire-roasted tomatoes (organic, no sugar, bpa free is best) 2 fresh beefsteak tomatoes black olives 3 cloves of garlic 1/2 onion 1 cup bone broth 1/2 lb organic grass-fed beef chopped celery, carrots, zucchini, & red bell pepper 1.5 tbsp turmeric 1 tbsp chili powder 1 tbsp dried oregano & basil 1/4 tsp cayenne 1 tsp black pepper 1/2 tsp nutmeg Toppings: jalapenos, cheese (reg or dairy-free), avocado, hot sauce, or whatever your heart desires!
D I R E C T I O N S
1. chop up all the vegetables and add to a Crock-Pot (or if using a stovetop, add 1 tbsp olive oil with veggies and cook down) 2. add the meat and begin to cook until browned 3. add the can of tomatoes, olives & beans 4. cook on medium-high heat for 1-2 hours 5. dish up, add toppings and enjoy
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