This is a great twist on chili…hearty but not heavy in the least! You feel good after eat­ing it!

1The orig­i­nal recipe came from Wom­en’s World mag­a­zine last year…a friend of mine shared it with me and I loved that it claimed DETOX in the name!

Here is a pic of the orig­i­nal recipe and you can see I did make cer­tain adjust­ments, but stuck to the key ingre­di­ents, includ­ing using ORGANIC to real­ly claim the DETOX benefits!

The first thing I noticed is it called for 96 oz of bone broth which would have yield­ed a VERY watered down ver­sion of the pic­ture post­ed in the recipe so I believe it was a misprint.

You might play with the spice amounts I have used, start with half the amount, taste, add more as need­ed to suite your buds. Have fun mak­ing this one!


Beef ‘N Vegetable Detox Chili

Course Soup
Serv­ings 12 serv­ings
Author Liz Geeslin


  • 3 pounds ground beef
  • 2 medi­um onions chopped
  • 3 medi­um zuc­chi­ni diced
  • 3 medi­um daikon radish­es (about the same size as the zuc­chi­ni) diced
  • 2 15 oz can crushed toma­toes
  • 3 15 oz can dark red kid­ney beans rinsed
  • 1 quart bone broth, beef or chick­en I used chicken
  • 2 Tbsp lime juice
  • 6 Tbsp chili pow­der
  • 2 Tbsp turmer­ic
  • 2 Tbsp cumin
  • 1 Tbsp sea salt
  • 1 large pars­ley bunch chopped fine
  • 1 large cilantro bunch chopped fine


  • In a large dutch oven or soup pot, brown the beef. Remove and set aside.
  • Add the onions, radish and zuc­chi­ni to the fat and liq­uid left from the beef.
  • Saute, stir­ring fre­quent­ly for about 5 minutes.
  • Add the beef into the pot, along with the remain­ing ingre­di­ents, except the pars­ley and cilantro.
  • Bring to a low boil, turn the heat down and sim­mer for 20 min­utes or so stir­ring occasionaly. 
  • Add pars­ley and cilantro and sim­mer anoth­er 5 – 10 minutes. 
  • Serve or cool and pack­age for the fridge or freezer.


This will be nice and thick but can be thinned down with more bone broth if you like…no rules!

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