Chili in a Hurry (with Vegan Option)

Grain-Free, Dairy-Free, Soy-Free, Nut-Free, Egg-Free

Serves 8

Prep Time: 5 minutes

Cook Time: 8 hours

When I’m in a hurry or feel overwhelmed, this is one of my “go to” recipes! With only 5 minutes of prep work, I can feed my family a nutrient dense, filling meal. And it’s so versatile! Choose your beans, spices, and protein source based on your body’s needs!

For example, you can add beef, turkey, chicken, or pork. Alternatively, turn the chili vegan by adding more vegetables, such as: butternut squash or sweet potato. Bulk it up with red bell peppers, carrots, celery, or whichever vegetables you desire or have laying around in the kitchen.

I particularly enjoy this chili on cold days when I crave warming foods.

As always, choose organic when possible and ask your body if it wants each ingredient.

Personalize your diet based on your body’s individual needs. Before adding each ingredient, ask your body if it wants that specific ingredient. If not, leave it out. If it does, ask how much it wants.

Feel free to venture outside of this recipe by asking your body if it wants to include other meats, vegetables, herbs, or spices that aren’t listed below.

Ingredients:

• 1 pound ground beef, turkey, pork, or chicken

• 1 (15-ounce) container white beans, rinsed and drained

• 1 (15-ounce) container black or red beans, rinsed and drained

• 1 (15-ounce) container pinto beans, rinsed and drained

• 30 ounces fresh, chopped tomatoes or 1 (28-ounce) container diced tomatoes (do not drain)

• 2 Tablespoons cumin, freshly ground

• 1 white or yellow onion, finely diced

• 2 teaspoons granulated garlic

• 2 teaspoons granulated onion

• 4 cloves garlic, minced

• 1 Tablespoon Real Salt or Himalayan salt plus more to taste

• Black pepper to taste

Instructions:

1. Place meat in slow cooker. Chop it into pieces with a spatula.

2. Add all remaining ingredients.

3. Cover and cook on low for 6 hours.

4. Enjoy as is or stir in an additional clove of minced garlic. Store in air tight glass container in the refrigerator for up to 4 days or in the freezer for up to 3 months.