This is my go to lunch over the winter months when I want to eat something warm, satisfying, and delicious. It is packed with flavor, but won’t make you feel too heavy by the time you’re finished a bowl.
I featured this recipe on my “Healthy Super Bowl Eating” news segment on WJZ weekend morning edition. Try it out for your next potluck!
This recipe complies with the following diets:
- Paleo – No – Unless you remove the beans
- SCD – Yes – Use fresh chopped tomatoes
- Low FODMAP – No
- Grain Free – Yes
- Gluten Free – Yes
- Dairy Free – Yes
- SIBO-Specific Diet – No
- Keto – No
This recipe makes 6 servings
Each serving includes: 257 calories, 23g carbohydrates, 21g protein, 9g fat, and 8g fiber.
- 2 tbsp extra virgin olive oil
- 1 large onion, small dice
- 3-4 medium carrots, small dice
- 3-4 medium celery stalks, small dice
- 1 lb lean (90%) organic grass fed ground beef
- 2 cloves garlic, chopped
- 2 tbsp chili powder
- 1 tbsp paprika
- 1-2 tsp red pepper flakes
- 2 tsp cumin
- 2 tsp sea salt
- 2 tsp black pepper
- 1, 14.5 oz can diced tomatoes, in its juice
- 1/2 cup salsa
- 1, 14.5 oz can of pinto, black or kidney beans, drain and rinse
- 1 cup water
- 1 tbsp apple cider vinegar
- Optional toppings: diced bell pepper, avocado, scallions, low fat sour cream, black olives
- Heat oil in a large, heavy bottomed pot over medium heat.
- Add onion, carrots, and celery and cook until softened, about 7-minutes.
- Add ground beef and break up into crumbles with a wooden spoon. Continue cooking until beef is browned and mostly cooked.
- Add garlic and all seasonings and mix until well combined
- Add tomatoes and their juice, salsa, water, and apple cider vinegar.
- Bring chili to a boil and then reduce heat to a simmer, mostly covered with a lid for 45-minutes.
- Serve warm- top with additional fixings of your choice!