30 Minute Chili Recipe

This recipe has been on our weekly menu plan since July, and it’s always a crowd-pleaser. This chili is light and fresh tasting because I use tomatoes from the garden, a jar or a tetrapak instead of from a toxic, BPA-lined aluminum can. I leave out the cayenne entirely so it’s even yummy to my four year old!

This chili is also a great way to use up some ground meat or leftover beans, and to get some nutrient-dense liver, bone broth, and seaweed into your diet without tasting it! (You can leave out the beans if you are on GAPS or Paleo.) 

But perhaps the best part of this recipe is that if you use pre-prepared beans and tomatoes, it only takes about 30 minutes to make. For a nutrient-dense, real food meal, that’s awesome!

30 Minute Chili Recipe

Serves 4

Ingredients

• 1 1/2 teaspoons olive oil
• 1 pound pasture-raised ground beef, pork, turkey or combination
• 2-4 ounces pasture raised beef or chicken livers, minced (Optional, but recommended)
• 1 small onion, finely diced (or 1/2 a large onion)
• 1/2 cup homemade broth (beef or chicken), or purified water
• 3 heaping cups de-seeded, crushed/chopped fresh tomatoes, or 1 (25 ounce) glass jar or tetrapak of prepared crushed/chopped tomatoes (Do not use canned; the cans are toxic.)
• 2 cups (or 1 can) cooked organic kidney beans, navy beans, or bean of your choice (Use only Eden brand canned beans; other canned beans are toxic.)
• 1 cup diced peppers or veggies of choice (optional)
• 1 Tbsp. (3-4 cloves) garlic, minced
• 2 Tbsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cayenne pepper, or to taste (Omit if feeding children.)
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 Tbsp. dulse flakes (Optional)

Directions

1. Heat the oil in a large pot or heavy wok over medium heat.
2. Place ground meat and liver in the pot, and sauté until evenly brown.
3. Stir in onion, and sauté until soft.
4. Stir in peppers or veggies, if using, and sauté until mostly cooked.
5. Stir in minced garlic, and sauté until fragrant (just a minute or so).
6. Pour broth or water into the pot. Mix in tomatoes and cooked beans.
7. Add chili powder, paprika, oregano, cumin, salt, and pepper. Also add cayenne and dulse flakes, if using. Stir thoroughly.
8. Bring to a strong bubble, then reduce heat to low, and simmer 15-20 minutes, or until chili reaches your preferred thickness.
9. Enjoy with a big salad!

_{Shared with Seasonal Celebration Sunday, Sunday School, Sunday Best, Mix it Up Mondays, Make Your Own Monday, Made from Scratch Monday, The Morris Tribe, Melt in Your Mouth Monday, Monday Mania, Better Mom Mondays, Homestead Barn Hop, Fat Tuesdays, One Project at a Time, Titus 2sdays, Anti-Procrastination Tuesdays, Living Green Link Up, Hearth & Soul Hop, Titus 2 Tuesday, Teach Me Tuesdays, Domestically Divine Tuesdays, Tutorial Tuesday, Tasty Tuesdays, Tasteful Tuesdays, Slightly Indulgent Tuesdays, The Gathering Spot, Whole Food Wednesdays, Real Food Wednesdays, Wildcrafting Wednesdays, Healthy 2day Wednesday, Gluten Free Wednesdays, Allergy Free Wednesdays, Women Living Well, Frugal Days, Sustainable Ways, DIY Thrifty Thursday, Creative Juice, The Mommy Club,  Keep it Real, Natural Living Linkup, Thrifty Thursdays, Your Green Resource, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Tastetastic Thursday, Fill Those Jars Friday, Fight Back Fridays, Freaky Friday, Fresh Bites Friday,  Foodie Friday, LHITS DIY Linkup, and the Weekend Bloggy Linkup!}