It's been strangely cold in California this Mid-May. Which always sets my craving for chili!
1 pound extra lean ground beef- I used 93% lean grass fed beef. You can also use ground turkey, but I've never been a fan.
1 small onion, chopped
1 - 15 oz can of pinto beans
1 - 15 oz can Kidney beans
1 - 15 oz can of tomato sauce
1.5 tsp cumin
1 tbsp chili powder
1/2 tsp cayenne pepper
Dash of sea salt
3 garlic cloves, minced
1 tbsp olive oil
Heat 1 tbsp olive oil in a large skillet. Add onion and garlic and sauté for 5 minutes. Add beef and cook until no longer pink.
Add all spices and mix well.
Drain and rinse the beans and add them in with the tomato sauce as well.
Heat at least 20 minutes on sommer, but you can cook longer if needed.
Crock pot- brown the meat first and then combine everything and cook 3-4 hours on low.
For the Clean Eating Cornbread recipe to go along with your chili, click here!
21 day fix:
Serve in a green container and count 1 red, 1 yellow, 1 tsp.