Recently I told you about a new recipe book I’m really enjoying: Low Carb Recipes for Diabetics by Don Orwell. He concentrates on Super Foods that boost immunity, promote weight loss and slow aging.
I gave you the recipe for his Minestrone. Today I’m sharing his recipe for Superfoods Chili.
My husband’s first reaction was, “This isn’t chili. It’s a stew.” But then he started eating. Then got a second bowl. Wanted it for dinner the next night – and we finished it for lunch yesterday. And he’s requested more…
This recipe is Sugar Free, Gluten Free, Dairy Free,* Egg Free, and Nut Free
- 2 tbsp. coconut oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 3/4 pound beef sirloin, cubed
- 1 cup diced tomatoes
- 1 cup strong brewed coffee
- 1/2 cup tomato paste
- 2 cups beef broth
- 1 tbsp cumin seeds
- 1 tbsp unsweetened cocoa powder
- 1 tsp dried oregano
- 1 tsp ground cayenne pepper
- 1 tsp ground coriander
- 1 tsp salt
- 3 cups cooked kidney beans
- 4 fresh hot chili peppers, chopped
Put all ingredients in the slow cooker and cook on low for 4 hours.
I hate using half a cap of something, only to have to throw away the remainder several days later, so I used
- one can of diced tomatoes
- one can of tomato paste
We don’t like ‘hot’, so I eliminated the cayenne pepper, and hot chili peppers, substituting some regular ground peppercorns and some chili powder.
I used 2 cans of kidney beans, draining and rinsing them in a strainer before adding to the slow cooker.
*We sprinkled on some shredded cheese, so our version was not dairy free.