rainy fall Monday's inspire me to cook and it doesn't get more fall than a hot bowl of homemade chili. this is so simple to make and it totally hits the spot. my fiance went crazy for it and luckily it makes just about 8 servings so we have some left overs for the next few days. it's filled with protein and vegetables and goes perfectly over rice or with a side of toast or just topped with some avocado or a fried pasture raised egg. DO IT!
INGREDIENTS:
1 lb lean grass fed organic ground beef
1 large white onion
2 medium-large sweet potatoes
1 15 oz. can of pinto beans, black beans + corn OR chickpeas (organic + BPA free)
1 28 oz. can crushed tomatoes (organic + BPA free)
1 cup bone broth (chicken or veggie stock will work as well)
1/4 cup avocado oil (butter, ghee, olive or coconut oil will work as well)
2 tbsp of smoked paprika, cumin, chili powder (rough measurements, add more or less to taste)
1 tbsp cinnamon
1 tbsp pink salt
RECIPE:
in a large stock pot heat 1/4 cup of oil, with roughly chopped onion. sautee onion until they are slightly wilted and fragrant. next add in ground beef. once beef is fully cooked through add in diced sweet potatoes (the smaller you dice them the quicker they cook) sautee for about 5 minutes. next add in crushed tomatoes, bone broth and spices. lower the heat and let simmer for about 15-20 minutes. once your chili has been simmering you can now add in the RINSED & DRAINED beans corn or chickpeas. I'm more of a chickpea girl but my fiance loves corn. (pro tip: ALWAYS rinse your beans/veggies well if they are canned). cover and simmer again for another 15-20 minutes checking throughout to see if the sweet potatoes are soft. when they're soft your chili is ready to eat! you can eat this plain, I LOVE it with a side of crispy toast and my fiance loved it over steamed white rice. get creative, its delicious no matter how you eat it!
1 lb lean grass fed organic ground beef
1 large white onion
2 medium-large sweet potatoes
1 15 oz. can of pinto beans, black beans + corn OR chickpeas (organic + BPA free)
1 28 oz. can crushed tomatoes (organic + BPA free)
1 cup bone broth (chicken or veggie stock will work as well)
1/4 cup avocado oil (butter, ghee, olive or coconut oil will work as well)
2 tbsp of smoked paprika, cumin, chili powder (rough measurements, add more or less to taste)
1 tbsp cinnamon
1 tbsp pink salt
RECIPE:
in a large stock pot heat 1/4 cup of oil, with roughly chopped onion. sautee onion until they are slightly wilted and fragrant. next add in ground beef. once beef is fully cooked through add in diced sweet potatoes (the smaller you dice them the quicker they cook) sautee for about 5 minutes. next add in crushed tomatoes, bone broth and spices. lower the heat and let simmer for about 15-20 minutes. once your chili has been simmering you can now add in the RINSED & DRAINED beans corn or chickpeas. I'm more of a chickpea girl but my fiance loves corn. (pro tip: ALWAYS rinse your beans/veggies well if they are canned). cover and simmer again for another 15-20 minutes checking throughout to see if the sweet potatoes are soft. when they're soft your chili is ready to eat! you can eat this plain, I LOVE it with a side of crispy toast and my fiance loved it over steamed white rice. get creative, its delicious no matter how you eat it!