Chili is delicious. That's a fact. But, there is one major flaw in this seemingly perfect dish. The beans. Now, I know what you are thinking – beans are full of fiber, have lots of minerals and are high in protein. While that is all true, beans are also very high in carbohydrates and extremely difficult to digest.
Let me explain. Kidney beans, which are typically found in chili, have a very tough outer skin that takes 2-4 hours to soften when boiled. The evolutionary purpose for having such a tough outer shell is to protect the beans in the wild so predators don't eat them. As such, when they get into your digestive tract, they can cause inflammation and can contribute to leaky gut. Beans also have about 20 grams of carbohydrates in a serving.
So here is a bean-free version of chili that is a real winner! Serve with avocados, cilantro and a splash of lime.
- 1.5 lbs of grassfed ground beef
- 1 tbs coconut oil or olive oil
- 1 large white, yellow or vidalia onion
- 2 organic celery stalks
- 1 large yam or sweet potato (choose one with orange flesh for a beautiful golden color)
- 1.5 cups of stock or bone broth
- 1/2 cup of tomato puree (fresh or canned)
- 1 serrano pepper
- 1 bay leaf
- 1.5 tbs chili powder
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp cinnamon powder
- 1/4 tsp allspice powder
- 1/2" knob of fresh ginger
- chopped cilantro
- Prep the vegetables: chop the onion, chop the celery, peel and cut the sweet potato into small cubes.
- In a small bowl, combine the spices: chili powder, cumin powder, garlic powder, oregano, cinnamon powder, allspice and set aside.
- In a medium sized pot, add the coconut oil, onions and celery. Cook on high for 3 minutes until the onions become translucent. Push the vegetables to the side of the pot.
- Add the ground beef to the pot and cook on a medium to high heat until the beef is browned on all sides.
- Add the spice mixture and combine the beef, vegetables, ginger, bay leaf and spices.
- Add the broth, tomato puree and cubed sweet potatoes.
- Cover and cook on medium heat for 45 minutes.
- Serve in bowls with cilantro, serrano pepper and avocado garnish. Squeeze a little fresh lime juice to kick it up a notch!