This recipe is a favorite with many of our clients. It's so hearty and delicious… a perfect meal for those cool fall and winter nights! You won’t even miss the beans in this satisfying, low-glycemic dish. Hiding the vegetables in the chili makes this recipe even more friendly for picky eaters!  This recipe serves 6 and covers protein and vegetables for one meal.


Ingredients

1.5 lbs. grass-fed ground beef

1 Tbs. organic coconut, avocado or macadamia nut oil

1 large onion, diced

1 green pepper, diced (organic)

2 stalks of celery, diced (organic)

1-2 cloves minced garlic, depending on preference

1 tsp. sea salt

2 tsp. chili powder

2 tsp. cumin

2 tsp. oregano

1 can organic tomato sauce

1 can organic diced tomatoes and 1 small can green chilies or 1 can Rotel tomatoes

1 16 oz. bag frozen broccoli florets

2 zucchini, quartered and sliced

water (if you need to add liquid)

crushed red pepper to taste (optional)


Directions

In a large pot, brown the ground beef in oil. Mix in the onion, green pepper, celery and garlic and cook about 5 minutes. Add spices and mix. Add tomatoes sauce and diced tomatoes and simmer for about 20 minutes. If the chili is too thick, add a 1/2 cup of water at a time to think it out. Add broccoli and zucchini, cooking for another 15-20 minutes or until tender.

Serve with shredded raw cheddar cheese (on maintenance) and diced fresh avocado. Enjoy!

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