Delicious AIP Chili
This chili recipe follows the anti-inflammatory protocal guidelines!
Servings: 4
Ingredients
- 1 bunch celery leaves and base removed, chopped
- 3 cloves garlic chopped
- 1 yellow onion chopped
- 2-3 tbsp olive oil
- 1 tsp oregano
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp garlic
- 1 tsp onion
- 1 tsp cinnamon
- 1 lb ground beef opt for grass-fed if possible
- 4-5 cilantro leaves chopped
- 8 carrots chopped
- 1 beet, small peeled and chopped
- 1 cups broth (veggie, chicken, beef)
- 2 tbsp red wine vinegar
- salt and pepper taste
Instructions
- Heat a medium/large stock pot over medium heat
- Saute the celery, garlic, yellow onion and olive oil for around 3-4minutes
- Add the spices, stir for 1-2 minutes
- Add the beef and the cilantro, mix together. Cook until the beef is more or less cooked, not pink, arond 10 minutes
- Add the remaining ingredients, bring to a boil, then lower to medium/low and continue to cook for 20-30 minutes.
- Serve with your favorite side- I served with vegan/GF corn bread (on the blog!)