Yields1 Serving 2 medium chopped onions
300g organic, grass fed, pasture raised mince
2 medium sized red peppers
4 cloves of garlic
14 oz. chopped tomato (jar)
28 oz. of tomato puree (jar)
14 oz. red kidney beans
3tbsp of chilli powder
1 tbsp oregano
2 tbsp. cumin
1 tsp. onion powder
1 tsp garlic powder
1 tsp. nutmeg
1 tsp cinnamon
1 tsp coconut oil
1/2 tsp cayenne pepper
1 1/2 cups of organic vegetable broth
1 tsp salt + pinch
1 tsp pepper + pinch
11. Into a large dutch oven pot, add coconut oil and set to a medium heat on the stove.
32. Saute the bell peppers and onions together, adding salt and pepper. Cook for about 5 minutes.
53. Add the garlic and mince into the mix and cook until it’s thoroughly browned.
74. Add in the tomato sauce, puree and the broth and beans, bringing it to the boil.
95. Reduce the heat to a simmer and then leave for 1.5-2 hours. Serve with some wilted greens and enjoy!
Ingredients
2 medium chopped onions
300g organic, grass fed, pasture raised mince
2 medium sized red peppers
4 cloves of garlic
14 oz. chopped tomato (jar)
28 oz. of tomato puree (jar)
14 oz. red kidney beans
3tbsp of chilli powder
1 tbsp oregano
2 tbsp. cumin
1 tsp. onion powder
1 tsp garlic powder
1 tsp. nutmeg
1 tsp cinnamon
1 tsp coconut oil
1/2 tsp cayenne pepper
1 1/2 cups of organic vegetable broth
1 tsp salt + pinch
1 tsp pepper + pinch
Directions
11. Into a large dutch oven pot, add coconut oil and set to a medium heat on the stove.
32. Saute the bell peppers and onions together, adding salt and pepper. Cook for about 5 minutes.
53. Add the garlic and mince into the mix and cook until it’s thoroughly browned.
74. Add in the tomato sauce, puree and the broth and beans, bringing it to the boil.
95. Reduce the heat to a simmer and then leave for 1.5-2 hours. Serve with some wilted greens and enjoy!
