A hot and healthy recipe to boost your energy until spring

We’re almost there…the end of winter.  Here is Jackie’s chili recipe to help you make it through the rest of the cold. 

What makes it healthy?  The ingredients you decide to use! 

Ingredients:

1 lb. ground beef (grass-fed, of course!)

1 cup chopped sweet onion

1 cup chopped green pepper

4 garlic cloves, minced

1 jalapeño pepper, seeded & chopped

2 tablespoons of chili powder

½ teaspoon salt (try some natural salt, Redmond Real Salt or Himalayan)

½ teaspoon ground cumin

½ teaspoon ground red pepper

½ teaspoon freshly ground black pepper

14.5 ounces diced tomatoes

14 ounces chicken broth (low sodium)

1 tablespoon tomato paste

15 ounces red kidney beans, rinsed and drained

Directions:

Coat a small dutch oven with olive oil and bring to medium/high heat. 

Add ground beef and cook for 3 minutes or until browned. 

Remove beef from pan with a slotted spoon, cover and keep warm.

Reduce heat to medium, add onion, bell pepper, garlic, and jalapeño to pan and cook for 10 minutes or until tender.

Add the chili powder, ground cumin, ground red pepper, freshly ground black pepper. Then add ground beef, diced tomatoes, chicken broth and tomato paste, stirring until well combined and then bring to a boil.

Cover the dutch oven, reduce heat and simmer for 30 minutes.

Add red kidney beans and cook uncovered for 15 minutes.

Let it cool a bit and enjoy!