I'm jumping in to share one of my favorite (and probably the most popular) recipe creations of all time that is very seasonally appropriate...my healthy chili recipe! It's perfect for this lovely Fall weather we've been having, and it is gluten free, dairy free, paleo, RESET friendly, and ALL of the things...even delicious! It's pretty low carb for chili and definitely macro friendly! I've made a few tweaks to my original recipe to make it even more nutrient dense and high in protein! This one also freezes well. It's seriously one of the BEST!
I'm a Cincinnati girl, born and raised so I grew up with noodles in my chili. I know for some of you that might be weird, but for me it's my JAM! My favorite way to eat this chili is to serve in on top of palm noodle spaghetti or spaghetti squash! Sometimes I'll use banza pasta as well but even if you did a touch of "regular" pasta this recipe is low enough in carb you can add a bit in (or even maybe serve it with a piece of corn bread? YUM!) I love topping it with a few sliced green onions and if I'm having dairy I'll add a sprinkle of sharp cheddar or a dollop of greek yogurt. My hubby just likes a big bowl of it as is or maybe with a few crackers on top or with a side salad. Y'all, I'm not going to talk about it any more, just make it and then report back! 🙌
2 lbs. lean ground beef (or ground turkey) I use 90% lean or above
2 cloves garlic
½ medium white onion diced (about 4oz.)
3 cups beef bone broth (more protein than regular broth!)
1 ¼ cup pure pumpkin-TRUST ME! (from a can-make SURE it isn’t pumpkin pie filling but PURE pumpkin. Your chili will have NO pumpkin flavor)
2-14.5oz cans diced tomatoes (the type you use will definitely alter the flavor-fire roasted, chili seasoned, plain, with jalapenos or chiles, etc. I have used just about every variety and it’s great every time)
1 ½ TBSP Cumin
2 tsp paprika
3 TBSP Chili Powder
2 tsp salt
1 tsp garlic powder
In the crockpot: (This is my preferred way to make this because with a little prep work, you just throw everything in and turn it on. This can also be done on the stove as well or instant pot)
Break up the ground beef and place it in the bottom of the crock pot (you do NOT have to cook it first but if you want to, you can).
Either dice your onion and garlic and place it in the crock pot OR place onion, tomatoes, and garlic in a blender and blend until smooth. (My husband prefers the chili without chunks so this is how I do it typically but if you like chunky then leave it be-no blender).
Once blended or diced, throw onion, garlic, and tomatoes it in the crock pot with the meat.
Add the bone broth, seasonings, and pumpkin to the crock pot.
Give it a good stir and turn the crock pot on low for 8 hours.
If you are home, give the chili a good stir every couple of hours or so to ensure the meat is broken up.
If you need it done quicker turn it on high for 4-6 hours.
Instant pot instructions: Cook beef on saute first. Add in ingredients and stir. Turn on soup button and use quick release when done.
Stove top instructions: Cook beef and onions together in a big soup pot. Add in remaining ingredients and stir. Turn heat on low/medium and simmer covered as long as you'd like to let flavors meld.
For 6 servings: 369kcal 15F/17C/39P
For 8 servings: 277kcal 11F/13C/29P