NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed ground beef (93% lean)

0.5 cup Canned kidney beans (rinsed and drained)

0.5 cup Canned diced tomatoes

0.25 cup Tomato puree

0.5 cup Diced yellow onion

0.5 cup Diced green bell pepper

1 clove Minced garlic

1 tbsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low-sodium beef bone broth

PREPARATION

• 1

  In a large skillet over medium-high heat, brown the grass-fed ground beef until fully cooked, then drain any excess fat.

• 2

  Transfer the browned beef to the slow cooker and add the kidney beans, diced tomatoes, tomato puree, onion, and bell pepper.

• 3

  Stir in the minced garlic, chili powder, cumin, sea salt, black pepper, and beef bone broth until the mixture is well combined.

• 4

  Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow the flavors to meld and the vegetables to soften.

• 5

  Give the chili a final stir and serve hot in a bowl, optionally garnished with fresh herbs.