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Beef 'N Vegetable Detox Chili
Course:
Soup
Servings:
12
servings
Author:
Liz Geeslin
Ingredients
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
Instructions
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.
Notes
This will be nice and thick but can be thinned down with more bone broth if you like...no rules!