Healthy Beef Chili Recipe (Instant Pot or Slow Cooker)
Healthy Beef Chili Recipe
There’s nothing heartier than a big bowl of hot
You can easily make this healthy beef chili recipe vegetarian by swapping out the grass-fed beef for another can of your favourite beans or a few diced carrots and celery. Instead of beef bone broth, opt for your favourite vegetable stock. Voila, vegetarian chili!
As with all my recipes, choosing high-quality ingredients will make for a more nutritious meal. When it comes to beef, opt for organic and grass-fed if possible. The nutrients available in the beef are greater than that of conventional beef.
And remember, you are what your food eats. Animals fed GMO grain that’s been treated with pesticides ultimately ends up on your dinner plate. I created a super handy guide to food labels that may help you figure out what it all means.
The Scary Side of Canned Food
When it comes to canned food, always choose items that are in a BPA-free or enamel-lined can. By doing so, you’re avoiding the hormone-disrupting, Bisphenol-A (BPA), from leaching into your food. BPA has been linked to a number of health concerns, including issues for pregnant women, fetuses, and young children.
The National Toxicology Program expressed concern on how the prostate gland, brain, and behaviour in fetuses, infants, and children were affected with common levels of daily exposure to BPA. A 2013 study from China found that long-term exposure in female mammalians leads to endocrine disorders, including fertility issues.
In 2014, researchers from the University of Buea in Cameroon uncovered exactly how harmful BPA is for men as well. This toxic chemical found in the lining of cans and many everyday plastics not only affects sperm quality but also cause male reproductive dysfunction and erectile difficulties.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1 lb organic grass-fed beef
- 1 large red onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 2 tbsp avocado oil
- 1 tbsp chili powder (I prefer cayenne-free)
- ½ tsp smoked paprika
- ½ tsp cumin powder
- 1 tsp unrefined sea salt
- 2 cups beef bone broth
- ¼ cup tomato paste
- 1 can kidney beans (540mL/19 oz)
- 1 can black beans (540mL/19 oz)
- 1 can crushed tomatoes (796mL/28 oz)
- 1 tbsp apple cider vinegar
- 1 tbsp gluten-free tamari
- 1 tsp honey
- Fresh parsley
- Cubed avocado
- Soy-free vegenaise (sour cream alternative)
- Rosemary Cashew Cheese (sour cream alternative)
- If using your Instant Pot, turn on the saute options and add the avocado oil, beef, onion, pepper, garlic, spices, and sea salt. Brown beef, breaking it up with a spoon until cooked through. If using a crockpot, saute same ingredients in a pan over medium heat.
- Add the remaining ingredients to your Instant Pot, and set to manual pressure cook on high for 30 minutes. If using a crockpot, add beef mixture and remaining ingredients to the crockpot. Cover and cook on low for 8 hours.
- Allow the Instant Pot to naturally release for 10 minutes, then quick release.
- If you prefer a thicker chili, combine 1 tbsp arrowroot powder (or gluten-free flour) with 1 tablespoon of chili liquid in a small bowl. Mix well and add to chili. Stir and let sit for 5 minutes to thicken.
- Serve with any optional toppings and my Paleo Tortilla Chips .