Chili Recipe

Makes 6 servings as a meal or 12 snack-sized portions
Gluten free and dairy free

Step 1

2 lbs. ground beef or turkey

Step 2

1 T. avocado oil
1 medium onion, chopped
1 medium green pepper, chopped
4 cloves garlic

Step 3

1 T. chili powder
1 T. cumin
1 tsp. dried oregano
¼ tsp. Tabasco® sauce
1-28 oz. can organic chopped tomatoes, tomato sauce, or salsa
1 tsp. salt

Step 4

2-15 oz. cans kidney beans, drained and rinsed
2-635 oz. cans black olives, sliced
2 T. cilantro or parsley, chopped
2 c. sour cream, divided in to 6 servings  (1/3 c. each)

Directions:

1. Heat a large pot or dutch oven. Brown the meat, drain and set aside.
2. In the same pan, eat oil and cook the vegetables until tender. Add the garlic and cook for 1 minute more.
3. Return browned meat to pan with vegetables and add ingredients from step 3. Bring to boiling, cover and simmer for 1 hour, stirring occasionally.
4. Add kidney beans and olives and return to a biol. Serve toped with herbs and sour cream*.
   *for dairy free replace sour cream with ¼ avocado

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.