Beef and Vegetable Chili
- Number of Servings: 6
Ingredients
2 tbsp coconut oil1 large yellow onion, diced2 tbsp chili powder1 tsp ground chipotle 2 tsp sea salt1 tsp cumin2 lbs beef stew meat, cut into 1" chunks2 (28 oz) cans diced tomatoes2 (4 oz) cans diced green chilis1/2 can diced jalepenos1/2 tsp oregano1/2 tbsp thyme1 bay leaf2 medium carrots, sliced2 medium zucchini, diced1 yellow zucchini, diced1 large red pepper, diced4-6 large kale leaves, shredded
1. Heat large soup out over medium-high heat. When hot, add coconut oil and onion to pot and brown slightly.
2. Combine chili powder, sea salt, cumin, and garlic in a large dish. Roll raw beef stew meat in mixture to coat on all sides.
3. When onions have browned slightly, add beef and brown on all sides.
4. Add diced tomatoes. Fill empty can with water and add to pot. Add chilis, jalepenos, chipotles, carrots, oregano, thyme, and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
5. Add zucchini and red pepper, and cook for another twenty minutes.
6. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
7. Serve with a dollop of thickened coconut milk (if desired, not included in nutrition information).
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user CONALD22.
2. Combine chili powder, sea salt, cumin, and garlic in a large dish. Roll raw beef stew meat in mixture to coat on all sides.
3. When onions have browned slightly, add beef and brown on all sides.
4. Add diced tomatoes. Fill empty can with water and add to pot. Add chilis, jalepenos, chipotles, carrots, oregano, thyme, and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
5. Add zucchini and red pepper, and cook for another twenty minutes.
6. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
7. Serve with a dollop of thickened coconut milk (if desired, not included in nutrition information).
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user CONALD22.
Nutritional Info Amount Per Serving
- Calories: 313.6
- Total Fat: 10.8 g
- Cholesterol: 86.2 mg
- Sodium: 326.1 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.5 g
- Protein: 37.6 g
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