Extra Healthy Chili

This chili recipe has evolved quite a bit over the last 8 years.  The original recipe was given to me by my sister at my bridal shower, and I stuck to it for years, but as I tried to find ways to slip more veggies and organ meat into our diet, I gradually changed the recipe to be my own creation.  I always use what I have on hand, so each batch is a little different, but here is the basic recipe.  I like to make large batches (basically two dutch oven size pots or one huge pot) and share with friends or freeze for an easy meal later.

Extra Healthy Chili 

By: Becca                     Yield: Two dutch oven size pots of chili


  • Healthy oil such as coconut (we like the refined coconut oil for foods like this), olive, or palm
  • 1-2 onions, finely chopped
  • 1-2 lbs ground beef, lamb, or pork (or mixture)
  • 1 pint jar of puddin’, head cheese, other ground up organ meat (if using liver, only use a little bit- it’s pretty strong tasting)
  • 4 cups shredded veggies (squash, zucchini, and carrots have worked well for me.  Besides adding nutrition, these add a little bulk so it feels like you have more meat in your chili without actually having to use lots of meat.  You can probably do a veggie version by adding more veggies and cutting out the meat completely!)
  • 4 Tablespoons Chili powder
  • 4 Tablespoons ground Cumin
  • 4 teaspoons minced garlic
  • 1 #10 can crushed tomatoes or tomato sauce (I like the crushed tomatoes because they generally don’t have anything added- check labels to avoid preservatives and allergens that are often hidden in tomato sauce)
  • 4 cups cooked pureed pumpkin or sweet potato (this is nice because it helps to cut the acidity of the tomatoes, plus adds so much nutrition!  My husband says he hates pumpkin and sweet potato, yet if I make chili without it, he asks what is wrong with the chili =)
  • 3 teaspoons real salt
  • 1-2 cups bone broth
  • About 8 cups canned or cooked beans (we like a mixture of black, red, pinto, and kidney beans)


  1. Cook first 8 ingredients in a large pot or cast iron dutch oven over medium heat.  You want your meat browned, and your veggies pretty soft.
  2. Divide between two dutch ovens if necessary.
  3. Add tomato, pureed veggies, and salt.  Bring to a boil and simmer for a bit (I like to partially cover pots so it doesn’t splatter too much.)  If you are using one large pot, be sure to stir frequently so your chili doesn’t stick to the bottom.
  4. Add as much bone broth as you want, plus the beans, and stir well.  Simmer for at least 30 minutes, while the flavors meld and excess water evaporates, stirring occasionally.



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