This is one of those soups that you make on a cozy Saturday and can’t wait to get home from church on Sunday to eat the leftovers. It would be great for a crowd and it is so SO yummy!
A few thoughts:
- You could totally substitute ground turkey or bison instead of beef if you wanted. If you’re using beef, grass-fed is ideal.
- The addition of cauliflower rice increases the fiber + nutrients AND saves $$ because it gives it a ‘meaty’ heartiness without having to use more meat
- You could enhance nutrients and save some $$ by using dry black beans. You would just need to soak them the night before and boil them a bit (more on this later).
Hearty Mexican Chili
- 2 tablespoons Avocado Oil
- 1 Onions, peeled and diced
- 1 tablespoon Garlic, minced
- 2 Red Bell Peppers, diced
- 1 pound Ground Beef
- 4 Sweet Potatoes, peeled and diced into small cubes
- 3 cups bone broth, chicken, beef, or vegetable broth will work
- 1 Black Beans
- 2 Diced Tomatoes
- 1 14-ounce can tomato sauce
- 1 12-ounce package frozen cauliflower rice
- 1 tablespoon Taco Seasoning
- 1 tablespoon Ranch Seasoning
- 1 teaspoon Sea Salt
- Avocado, sliced
- Unsweetened plain yogurt or full-fat cultured sour cream
- ) In a large pot, drizzle avocado oil and add onions. Saute onions until cooked through (about 4-5 minutes). Add in garlic and bell peppers and cook an additional 1-2 minutes until peppers soften.
- ) Mix in ground beef, breaking up into smaller pieces with a spoon. Continue to mix around until all beef is cooked and no longer pink.
- ) Add in diced sweet potatoes, bone broth, black beans, tomatoes, and tomato sauce. Cover and bring to a boil for about 5-10 minutes until sweet potatoes are fork tender.
- ) Uncover and pour in cauliflower rice, both seasonings, and salt. Stir to combine and simmer on low until ready to serve.
- ) Top with sliced avocado and/or unflavored yogurt (or cultured sour cream)