FARTLEK CHILI

• servings: serves 6

Ingredients

3 carrots, peeled and finely chopped

1 large red onion, finely chopped

1½ teaspoons fine sea salt (cut in half if your broth is not low-sodium)

2 green bell peppers, seeded and chopped

1 pound ground beef (we use

85% lean grass-fed beef since the fat adds flavor; ground turkey or crumbled tempeh can also be used)

3 cloves garlic, roughly minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons ground cinnamon

¼ teaspoon ground red pepper (optional, if you like spice)

2 cups Classic Chicken Bone Broth (page 113) or store-bought low-sodium chicken or veggie broth

2 cans (14.5 ounces each)

no-salt-added diced tomatoes

2 cans (15 ounces each) black, pinto, or kidney beans, drained and rinsed, or 3 cups cooked beans

Directions

1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the carrots, onion, and salt and cook, stirring occasionally, until soft but not brown, about 5 minutes.

2. Add the bell peppers, beef (or turkey or tempeh), garlic, chili powder, cumin, cinnamon, and red pepper (if using). Continuously stir, breaking up the meat into bite-size pieces, until the meat is browned, about 5 minutes.

3. Add the broth, tomatoes, and beans and bring to a simmer.

Turn the heat to low, cover, and simmer for at least 30 minutes or, preferably, 1 hour.

4. Taste and add more salt (and red pepper), if needed. If too thick, thin with a little broth.

5. Serve bowls steaming-hot topped with any combination of sour cream, cheese, and scallions (if desired). Or better yet, serve topped with a spoonful of Avocado Cream (if desired).

Notes

To make in a slow cooker: Follow steps 1 and 2, then add the cooked veggies and meat to the slow cooker with the remaining ingredients. Simmer on low for 6 to 8 hours or on high for 4 to 6 hours.

Add a couple handfuls of your favorite greens to the chili for an added veggie boost. Try chopped kale, spinach, or cabbage. Greens should be added just before serving.