There’s nothing better than a big bowl of chili on a cold day. With beef, sausage, beans, spices and tomatoes, it’s full of bold flavors. Serve this chili with my favorite, gluten free cornbread recipe!
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Ingredients:
1 lb grass fed ground beef
1 lb mild ground sausage
1 can black or red beans, drained
1 can white or pinto beans, drained
1 can fire roasted tomatoes with chilis
1 small can of tomato paste
1 – 4 oz cans green chilis
1 jalapeno, diced
1/2 white onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
32 oz organic bone broth
6 oz dairy free cream cheese
1 teaspoon chili powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon cumin
Step 1
Sauté bell pepper, onions and garlic with olive oil over medium heat, stirring often for about 5 minutes. Add in ground beef and ground sausage.
Step 2
Cook meat over medium-high heat, stirring often until it is mostly browned.
Step 3
Add remaining ingredients into slow cooker and stir to combine. Then add in the cooked meat mixture and cook in slow cooker on high for 4 hours, or low for 6 hours.
Step 4
Serve with toppings of your choice! Or with one of my absolute favorite recipes – THE BEST CORNBREAD (VEGAN & GLUTEN FREE)
VEGAN OPTION: replace the ground meat with 2 lbs of your favorite vegan ground substitute, replace the bone broth with vegetable broth.
Living Intuitively 