Healthy Chili Recipe

Ingredients:

• 1 lb. grass-fed beef (or can substitute for pasture raised ground chicken)

• Olive oil

• 1 Vidalia onion

• 2 Red bell peppers

• 1 tsp. Minced garlic

• 1/4 cup Parsley (fresh or dry)

• 3 tbsp. Chili powder

• 2 tsp. Cumin

• 1 tsp. Sugar

• 1 tsp. Oregano

• 1 tsp. Celtic sea salt

• 1 tsp. Course ground black pepper

• 1/2 tsp. Cayenne pepper

• Dash of coconut aminos (I use Bragg's)

• 46oz. Low sodium V8 juice (believe me this is a hit!!)

• 2 15oz diced tomatoes (I use Hunt's no salt added)

• 15oz tomato sauce (Again I use Hunt’s)

• 2 16oz cans of light kidney beans (drain juice and rinse)

• 1 16oz can of dark red kidney beans (drained and rinsed)

Instructions:

• In a large saucepan cook ground beef or ground chicken over medium heat until no longer pink. Transfer meat to a strainer and drain excess grease from pan.

• Add olive oil to pan and add the onions and bell peppers. Cook for about 5 mins, stirring occasionally. Add the garlic and cook for another 2 mins. Then add a dash of coconut aminos and parsley and stir.

• Remove pan from heat and add the cumin, chili powder, cayenne pepper, sugar, oregano, salt, and pepper. Stir well to combine.

• Add the meat back to the pan and stir.

• Then add the V8 juice, diced tomatoes, tomato sauce, and the beans. Stir to combine.

• Please back on medium heat and bring to a boil.

• Once boiling lower heat to low and simmer for 1/2 hr-2hrs stirring occasionally.

• Serve with dairy free shredded cheese.

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