Beef Chili

Beef Chili Beef Chili


1-2 Tbsp extra virgin olive oil

1 large white/yellow onion

2 cloves garlic

2 carrots

2 stalks celery

1 ½ Tbsp chili powder

1 Tbsp cumin

1 scant Tbsp cinnamon

Sea salt + black pepper

1 can red kidney beans

1 28oz can diced tomatoes

1 lb ground beef

1 small bunch fresh coriander

3 Tbsp balsamic vinegar

1 Tbsp Worcestershire sauce (GF option available)


Sautee onion, garlic, carrots and celery in a splash of olive oil. Add spices and stir for few minutes until onions are translucent.

Drain and thoroughly rinse kidney beans. Add to pot along with tomatoes (including juice), beef, balsamic vinegar and Worcestershire sauce.

Simmer for an hour or so.

Remove coriander leaves from stems and chop finely. Stir into chili at the end. Serve with extra coriander, avocado and a slice of skillet cornbread

Kate McMurray Holistic Nutritionist

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