This is not your typical chili, but somehow still fulfills all the chili desires... comforting, warming, filling. It is LOADED with nutrients and easy to digest, which is why it is also my go-to meal for new moms. Without the beans and tomatoes, you can let your chili digestive concerns go.
While this can be made on the stove-top, the instant pot makes this dish a breeze. A perfect Fall meal for busy nights.
Top with your typical chili "fixings" of sour cream and cheese, or keep it dairy-free and top it with avocado and Citrus Cabbage Slaw (as pictured above)! Last time, I added a dollop of coconut yogurt; definitely a unique spin on a classic dish, but delicious all the same!
1 Tablespoon olive oil
2 onions, diced
3 garlic cloves, finely chopped
3 Tablespoons chili powder
1/4 teaspoon clove powder
1 Tablespoon cumin
2 Tablespoons turmeric
2 1/2 lbs grass-fed ground beef
2 small-medium sweet potatoes, diced
1 large zucchini, diced
1 green bell pepper, diced
1 cups kale, shredded
1 cup bone broth*
2 Tablespoons sea salt
diced green onions
Saute onion in olive oil. Once soft, add minced garlic. Saute for 1-2 minutes. Add spices and saute for 1 minute. Add ground beef, brown. Add vegetables and mix thoroughly. Stir in bone broth. Set instant pot to "Bean/Chili" setting (30 minutes, high pressure). If cooking on stove top, cover with lid and cook for 1-2 hours. *You may find that you need to add extra bone broth if cooking on the stove.
When cooking is finished, stir in sea salt. Chili can be served immediately, but tends to be best the following day.