15 Minute Beef Veggie Chili

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This is a very healthy recipe that is quite tasty. I like to serve it over cauliflower rice. That way it makes a complete and healthy meal. You can freeze extra individual portions in glass containers for quick and easy lunches or dinners.

Ingredients

• 2 lbs grass fed ground beef
• 1-2 onions, diced
• 3 cloves garlic, minced
• 2 cans kidney beans, rinsed and drained
• 1 box organic beef broth (no yeast extract)
• 2 cans diced organic tomatoes with juice
• 1 bag spinach, kale or other hearty greens, stems removed
• 1 can unsweetened organic pumpkin (I used 2 cups puréed frozen pumpkin)
• 1 can (15 ounce) organic tomato sauce
• 1 can (6 ounce) organic tomato paste
• Salt and pepper to taste
• 1 T chili powder
• 1 t cumin
• 1/2 t cayenne
• 1/2 t cinnamon
• 1 oz dark chocolate (I used 1 T cocoa powder, I may omit this next time)

Preparation

Step 1

Brown beef in stockpot. Transfer to plate lined with paper towels to drain fat.

Add fat to stockpot (since I was using organic grass fed beef, I just used some of the fat from the ground beef) over medium heat and saluter onion and garlic until soft about 5 minutes. Add back in the beef, tomatoes in their juice, beans, broth, and spices. Bring to boil then reduce to simmer. Add greens and pumpkin. Season again if necessary.