Beef Chili (tomato and bean free)

Beef Chili (tomato and bean free)

This is a chili on the lighter side - full of veggies, free of tomatoes and beans and easy on the chili powder (or optional).  This doesn’t feel as heavy as traditional chili and could be eaten with whatever you are tolerating - black olives, fresh salsa, shredded lettuce, avocado slices and Yogurt Dip.

Prep time: 20 minutes Cook time: 30 minutes

Ingredients:

• 2 TBSP olive oil

• 2 pounds organic grass-fed ground beef - 20% fat

• ½ teaspoon sea salt

• 1 small yellow or red onion, chopped

• 1 zucchini, chopped

• 2 cups chopped red cabbage

• 1 TBSP each of cumin, coriander, garlic powder, smoked paprika - make sure there are no added starches in your spices

• 1 tsp of chili powder (optional) - make sure there are no added starches in your spices

• 2 cups chopped spinach or kale

• 1 cup water

Directions:

1. In a large Dutch oven, heat 1 TBSP of the olive oil and brown the ground beef until no longer pink.  Season with the salt. Remove the meat with a slotted spoon and set aside in a bowl. 

2. Add one 1 TBSP olive oil, add the chopped onion and sauté until the onion starts to soften, about 3-4 minutes.

3. Add the zucchini and cook for an additional 3 minutes.  Then add the chopped cabbage and cook for an additional 5 minutes.

4. Add all the spices and fry for an additional minute, stirring often.

5. Add the spinach or kale and sauté for 2 more minutes.

6. Add back in the ground beef and 1 cup water, bring to a boil and let simmer on low heat for 15 minutes.  

7. Taste for salt and season accordingly.  Serve with your favorite toppings!