One of the reasons I love this chili is because there is so much room to be creative. You could definitely add some additional gut friendly Fall foods like sweet potatoes, pumpkin, pumpkin pie spice or even apples.
I wanted to add pumpkin to mine but my husband isn't a fan of pumpkin – (I know right?! a crime really, see you in small claims court!) – So I may just have to sneak it in next time!
Be sure to tag me on Instagram if you make this, I love seeing when you guys make my recipes and it's always helpful for me and my business when you guys share my content. I appreciate it!
Ingredients:
1 tbsp olive oil or avocado oil
1 yellow onion
1 yellow pepper
1 green pepper
1 red pepper (optional, you can definitely do with just two peppers)
2 garlic gloves, minced
1 tbsp coconut sugar
1 ½ tbsp chili powder
½ tsp coriander (optional, but highly recommend)
½ tsp oregano
½ tsp sea salt
½ tsp black pepper
1 28oz can fire roasted stewed tomatoes, undrained
2 15oz cans black beans, rinsed and drained
1 15oz can kidney beans, rinsed and drained
1 15oz can pinto beans, rinsed and drained
1 box 32oz chicken bone broth
1 package of grass fed ground beef (optional)
Directions:
Heat oil in a large pot over medium-high heat. Add onion, bell peppers, and garlic.
Sauté 5 minutes or until tender.
Add all remaining ingredients except for ground beef and bring to a boil.
Reduce heat and simmer for 30 minutes.
While simmering, in a separate pan, cook ground beef.
When simmering is done, add cooked ground beef to chili.
Mix all together and serve.
Suggested toppings: avocado, plain greek yogurt, cilantro
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