Chili is one of my favorite dishes. It’s hearty, it’s warming, it’s tasty, I feel like ya just can’t go wrong with chili. In my vegetarian days I made chili and the recipe easily adapted once I began eating meat and the recipe adapted once again when I started avoiding beans (due to the type of fiber in them that can irritate people with SIBO and other GI problems). Here is my current recipe, but it gets tweaked often.
- 24 oz bone broth chicken, turkey, or beef
- 16 oz diced tomatoes
- 1 med onion diced
- 4 med carrots diced
- 4 celery stalks diced
- 4 cloves garlic diced
- 2 tbsp grass-fed butter
- 2 lbs ground bison pasture-raised
- 2 tbsp fresh sprouts optional garnish
- 1 tbsp grass-fed sour cream optional garnish (per serving)
- ½ avocado optional garnish (per serving)
- 1 tbsp coriander
- 1 tsp cayenne pepper
- 1 tbsp chili powder
- 1 tsp cumin
- sea salt to taste
- fresh ground pepper to taste
- In a stock pot, sauté onions and garlic in butter until translucent.
- Add bone broth, tomatoes, remaining veggies, spices, and bison. (If you're adding beans, add them in during this step.)
- Bring to a boil and then reduce to simmer. Continue on a low simmer for 45 min.
- Top with avocado, sprouts, and sour cream (if using). Serve immediately and enjoy!
Tomatoes are rich sources of vitamins C & K, carotenes (especially lycopene), biotin and fiber. They are protective against cancer and should be eaten with an oil to improve absorption.
Celery is helpful in preventing cancer, improves white blood cell activity, and helps to lower blood pressure. It is rich in potassium and sodium. It helps the liver to detoxify as well.
Onions are a member of the allium (lily) family and are related to garlic & leeks. Alliums are known to have a cholesterol reducing effect and are known for their ability to help fight off cold and flu viruses. Onions are rich in antioxidants and biotin, manganese, copper, phosphorous, potassium, vitamins B1, B6, C, and fiber.