This is my FAVORITE Chili recipe and it’s super easy! My girls always ask for this chili. In fact, my oldest daughter just texted from college asking for the recipe.
And it’s full of tasty herbs that are an anti-inflammatory powerhouse! So, it’s healthy and good for you too. It was created by my friend and functional medicine dietitian Brigid over at BeingBrigid.com. Check out all her amazing recipes. And follow her for great health tips. She’s taught me so much.
For this recipe, I sometimes change it up a bit and use organic ground turkey instead of chicken… And I omit the hot sauce and red pepper flakes. But if you like it “buffalo” style and hot then go for it! 🙂
Full recipe for printing and directions here.
1 pound ground chicken (organic is best)
1 can kidney beans, strained and rinsed
1 can great northern beans, strained and rinsed
3 cups tomato sauce (with no added sugar)
1 tbsp extra virgin olive oil
1 yellow onion, diced
5-6 garlic cloves, minced
3 cups vegetable broth
1/2 cup frank’s red hot buffalo sauce
1/4 tsp red pepper flakes
1 tbsp oregano
1 tsp turmeric
1/2 tsp chili powder
1 tsp black pepper
1/2 tsp sea salt
Coat the bottom of a large chili pot with extra virgin olive oil and place on the stovetop over medium heat.
Add diced yellow onion and minced garlic to the pot and cook for 3-4 minutes.
Place the ground meat in the pot and continue to saute for an additional 5 minutes, sitting frequently.
When the meat begins to brown, add the red pepper flakes, oregano, turmeric, chili powder, salt and pepper and mix well.
Add the kidney and great northern beans and pour in the vegetable broth, buffalo sauce and tomato sauce. Reduce to low heat.
Cover the chili and allow to cook for the next 45 minutes, stirring occasionally.
Optional: Serve with sliced avocados
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