Can We Call This Chili?

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Can We Call This Chili?




  • 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


    • 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!!”

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