Chilli

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
1

1. Into a large dutch oven pot, add coconut oil and set to a medium heat on the stove.

3

2. Saute the bell peppers and onions together, adding salt and pepper. Cook for about 5 minutes.

5

3. Add the garlic and mince into the mix and cook until it’s thoroughly browned.

7

4. Add in the tomato sauce, puree and the broth and beans, bringing it to the boil.

9

5. Reduce the heat to a simmer and then leave for 1.5-2 hours. Serve with some wilted greens and enjoy!

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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

1

1. Into a large dutch oven pot, add coconut oil and set to a medium heat on the stove.

3

2. Saute the bell peppers and onions together, adding salt and pepper. Cook for about 5 minutes.

5

3. Add the garlic and mince into the mix and cook until it’s thoroughly browned.

7

4. Add in the tomato sauce, puree and the broth and beans, bringing it to the boil.

9

5. Reduce the heat to a simmer and then leave for 1.5-2 hours. Serve with some wilted greens and enjoy!

Chilli

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