Loaded Liver Chili

In this chili there is a beautiful blend of carbs, fat, protein, micronutrients, and fiber. What more can you ask for!? Think about building your meal this way - by adding more instead of restricting.

First, I used 1 lb of 90/10 grass-fed ground beef and 1 lb of 93/7 ground turkey. I chose to do a blend of these so I could get a healthy dose of iron, zinc, and keep the protein sources semi lean. I also added a cup of chopped beef liver to really amplify the nutrients. Beef liver contains SO many vitamins, and, especially minerals. It has been called “nature’s multivitamin.” The sauce and spices really mask the flavor of it if you aren’t big on the taste.

I added green peppers, celery, garlic, onions, corn, and spinach for an awesome source of antioxidants, vitamin C, iron, and magnesium. The more veggies, the more diverse nutrient (aka vitamin/mineral) profile you’ll get! Micronutrients help your body’s ability to absorb and use macronutrients efficiently!

I also added kidney beans and black beans. These are an amazing source of not only carbs, but also protein, iron, B vitamins, and fiber.

The base of my “sauce/broth” was bone broth and crushed tomatoes. This keeps it simple, flavorful, and minimizes additives while adding protein.

Lastly, I topped the bowl of chili with a scoop of plain Greek yogurt (pro tip: it tastes just like sour cream, but provides probiotics and protein!!), cheddar cheese (yum..) and fresh cilantro. Enjoy!

Ingredients:

• 1 lb of grass fed ground beef

• 1 lb of lean ground turkey

• 2 bell peppers, diced

• 6 celery stalks, diced

• 1 medium white onion, diced

• 5 cloves of garlic, minced

• A huge handful of spinach, chopped

• 1 can of kidney beans, drained

• 1 can of black beans, drained

• 1 can of white corn, drained

• 1-32 oz carton of bone broth (or regular low sodium chicken or beef broth is fine here too if you don’t have bone broth)

• 8 oz of crushed tomatoes

• 4 Tbsp chili powder

• 1 Tbsp cumin

• 2 tsp black pepper (or to taste)

• 2 Tbsp oregano

• 1 Tbsp thyme

• Optional: add 1 cup of chopped beef liver for tons more nutrients! I usually buy mine frozen, so I dice it frozen and add it in with the other meat.

Toppings:

-Shredded extra sharp cheddar // scallions // plain greek yogurt // avocado

Method:
1. Heat a large pot with a drizzle of olive oil. Caramelize the onions and garlic.

2. Toss in the peppers and cook until browned.

3. Add the meat (and liver, if you are adding it) and spices; cook thoroughly.

4. Once cooked, add broth and crushed tomatoes. Add more spices if it’s not fragrant!

5. Bring to a boil and reduce to a simmer for ~30-40 mins. If you’re on a time crunch, 20 minutes is fine, but the longer the flavors can marinate together, the better.

6. Once ~5 mins from being done, add celery and spinach.

7. Top with plain greek yogurt, shredded cheddar, avocado, and scallions. Enjoy!