A client of mine was asking for a chili recipe so we got to it and came up with our latest recipe, a Bean-less Chili Con Carne. Bean-less only because we are avoiding legumes and pulses while on our detox at the moment (they can be inflammation causing and lead to internal bloating, not fun). Not everyone can tolerate them either which is why it’s nice to have an alternative available to accommodate everyone. We swear this baby is so packed with other flavours that you wont even miss them 🙂
Bean-less Chili Con Carne (makes 8 servings):
1200g extra lean ground beef
1 tbsp coconut oil
1 cup onion chopped
6 cloves garlic
4 tbsp smoked paprika
2 tbsp chili powder
1 tsp salt 1 tsp pepper
4 bay leaves
1 a 28oz can crushed tomatoes
1/2 a 28oz can chopped tomatoes
1 cup zucchini chopped
1 cup red pepper chopped
2 cups sweet potato chopped
1) Saute the onions and garlic in the coconut oil, in a large pot over over medium-high heat until softened and starting to brown. Add in the ground beef and break down into small bits.
2) Brown the meat then add in all seasoning and tomatoes. Stir and reduce the heat to medium, cover and cook for 30 mins stirring occasionally.
3) Add in the sweet potato and cook covered over low heat for about 20 mins of until potatoes softened. Check for seasoning and add anything you please. Then add in the vegetables and cook for 20 mins more or until vegetables are cooked to your liking. Check seasoning again then turn off the heat and set aside. Serve in bowls and garnish with a dollop of plain Greek yogurt and a sprinkle of parsley for a well balanced, healthy mid week meal for the family.
Macronutrient Breakdown (per serving):