Color Full Chili

• 1 tbsp. olive oil

• 1 yellow onion, diced fine

• 3 garlic cloves, minced

• 1 lb ground beef (lean, grass fed)

• 1 tsp oregano

• 2+ tbsp chili powder

• 1 tsp gr. cumin

• ¼ tsp. cinnamon

• 1 tsp. turmeric

• ½  tsp cayenne pepper

• 1 tsp salt

• ½ tsp fresh ground pepper

• 2½ cups low-sodium chicken broth or vegetable broth

• 1 cup dark beer

• 3 tbsp. tomato paste

• 1 15- oz can kidney beans, drained & rinsed

• 1 15- oz can black beans, drained & rinsed

• 1 16 oz can fire roasted diced tomatoes, undrained

• 1 cup diced red or orange pepper

• 1 cup kale, chopped or torn into bite size pieces

• 1 carrot, grated or chopped

• 1 cup of veggies of choice:  summer squash, zucchini, beets, sweet potatoes

Directions

Heat oil in Dutch oven or 4 qt. sauté pan over medium heat.  Add onion, ground meat, garlic and cook until no pink remains (about 7 min).  Drain off any excess fat. Add peppers, kale, oregano, spices and salt and stir well to incorporate and sauté for 5 minutes.  Add the broth, beer, and tomato paste and stir well to incorporate.  Add beans, tomatoes, and other veggies and bring to a simmer, reduce heat to low, cover and cook for about 25 minutes or until vegetables are tender, stirring occasionally.

Serves 6

Source: Julia Parsell, HealthyEvolution

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