Can We Call This Chili?

Ingredients

• 2 Tablespoons olive oil
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 4 cups bone broth or chicken/beef broth
• 2 parsnips, peeled and chopped into 1 1/2 inch pieces
• 4 carrots, peeled and chopped into 1 1/2 inch pieces
• 1 large beet, grated (about 2 cups)
• 1 large sweet potato, peeled and chopped into 1 1/2 inch pieces
• 1 can diced tomatoes with juice (blended to liquify)
• 1 Tablespoon oregano
• 1/2 teaspoon each salt and pepper
• 1/8 teaspoon cinnamon
• 1 teaspon chili powder
• 2 pounds grass fed ground beef

Directions

• • Heat the olive oil over medium heat.
  • Add onions and cook for about 5-7 minutes until starting to brown.
  • Add garlic and cook another minute.
  • Add broth, tomatoes, parsnips, carrots, beet, and sweet potato and spices.
  • Bring to boil, then reduce heat to maintain a simmer.
  • Meanwhile, cook ground beef in skillet and brown evenly.
  • When vegetables are cooked through, add beef and simmer for another 15 minutes.
  • Garnish with slice avocado, Siete tortilla chips, shredded cheddar, as desired.

  *Recipe adapted from The Nutrient Dense Kitchen cookbook by Mickey Trescott

Mary-Beth says: “Chili with all these vegetables makes it a nutrient dense alternative to any other chili recipe you have!!”