Warm Winter Chili (Gluten-Free, Dairy-Free, Nightshade-Free, Soy-Free, Pale
Try this Warm Winter Chili (Gluten-Free, Dairy-Free, Nightshade-Free, Soy-Free, Pale recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- 1 medium yellow onion diced
- 2 tbs honey
- 5 cloves garlic minced
- 2 tbs balsamic vinegar
- 1 tbs olive oil
- 1/2 tsp ground cloves
- 2 tbs ground cumin
- 1.5 lb meat (stew beef chili ground beef, chicken or turkey, ground venison all work well, the better the meat, the better the chili)
- 2 medium beets peeled and diced
- 3 c squash puree (pumpkin or hubbard…i used hubbard)
- 4 c broth (beef or chicken)
- 2 tbs dry basil
- 1 tbs cocoa powder
- 2 tsp salt (more/less to taste)
- 2 tsp pepper (more/less to taste)
- Carbohydrate 73.5089085768728 g
- Cholesterol 0 mg
- Fat 7.78734750938989 g
- Fiber 7.13656507985844 g
- Protein 7.55130150864741 g
- Saturated Fat 1.43331390192906 g
- Serving Size 1 1 recipe (947g)
- Sodium 180.359550341625 mg
- Sugar 66.3723434970143 g
- Trans Fat 0.71634705101592 g
- Calories 374 calories
In large stock pan, sauté garlic and onion in olive oil until lightly caramelized. Add meat, sear slightly then add diced beets. Allow to cook until meat is nearly done. Add remaining ingredients and allow to simmer on low-medium for 1-3 hours, or transfer cooked meat/beet mixture into crockpot, add remaining ingredients and set on high for 4 hours or low for 8. Add salt and pepper as needed. Serves 4-6 people.
