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!
WJZ Healthy Super Bowl Eating clip
DIETS
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
NUTRITION FACTS
This recipe makes 6 servings
Each serving includes: 257 calories, 23g carbohydrates, 21g protein, 9g fat, and 8g fiber.
Hearty Healthy Chili
2016-04-13 21:24:40
Serves 6
Ingredients
- 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
Instructions
- 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!
Nutrition by Erin https://nutritionbyerin.com/
