Chili is such an awesome weekday dinner.
Not only is it filling and really satisfying, it’s also one of the simplest things to cook. Mix it all up and let it simmer! Then you’re free to help the kids with homework, do a load of laundry, take a bubble bath…
You’ll notice that this chili recipe has no beans. Kinda weird, since beans are one of the main ingredients in traditional chili. So why have I kicked out the beans?
Beans contain phytates which inhibit nutrient absorption and cause inflammation–ever heard the term ‘musical fruit’? Beans also contain lectins which can mess with healthy hormonal functions. And to top it off, beans are high in carbohydrates.
Beans (also known as legumes) are promoted as a healthy food, because of their fiber, vitamins and minerals, and “high” protein content. In fact, beans aren’t a dense protein source, since most contain 2-3 times as many carbs as protein. When compared to vegetables and fruits, beans are lacking in both fiber and micronutrient density.
The protein found in meat, seafood, and eggs is much more dense and complete, so I’d rather stick with these — hence the bean-less chili.
Give it a try and let me know what you think. Enjoy!
3 pounds ground chicken breast
1 tablespoon coconut oil
4 cups chicken broth
6 tablespoons chili powder
8 cloves Garlic, minced
2 teaspoons ground cumin
1 teaspoon Dried Oregano
¼ teaspoon ground cayenne pepper
½ teaspoon black pepper
1 tablespoon Unsweetened Cacao Powder
2 tablespoons coconut palm sugar
2 tablespoons sweet paprika
In a medium, heavy bottomed pot heat the coconut oil over medium. Add the ground chicken and stir often until browned.
Add the remaining ingredients and reduce the heat to low. Cover and simmer for an hour. Serve warm over a baked sweet potato with a dark green salad. Enjoy!