I've been thinking about making a big batch of chili since I started the Whole30. No beans, of course! But, really, who needs beans when you can have a super amazing chili with veggies and great quality meat?? I got some Verde Farms meat products to try and I decided to test this chili recipe as the first experiment!
I used the 93% lean ground beef which comes in a 1 lbs vacuum sealed package. The Verde Farms products are all from grass-fed animals and 100% free range. There are no antibiotics used and no grow hormones either - just good natural food for the animals which results in superior quality beef. Verde Farms provides a complete line of grass-fed beef products to meet a range price-points and consumer preferences. Their grass-fed beef includes ready-to-cook grinds, patties, steaks, roasts, and marinades, and ready-to-eat options, including beef hot dogs and roast beef.
The company makes sure that the animals are raised as nature intended and seeks to democratize the consumption of high-quality, grass-fed beef worldwide. As the brand states in their own website: Verde Farms beef is better for you, the animal, the family farmer, and the planet.
The day I decided to cook this chili I, literally, opened the fridge and took out almost anything I though would go well with this beautiful ground meat. I think I overdid it a bit because I ended up not needing the eggplant which I'll use in another recipe further down the line! I used peppers, sweet potato (and the rest of one spiralized sweet potato, no waste allowed!), celery, onion, spices, bone broth and canned diced tomatoes.
The amount of chili I got from this recipe was enough to freeze two meals and for 3 additional meals, which was great for only a pound of meat! I always like to take advantage and make extra food whenever my husband has a travel week. I end up cooking the same quantity of food as if he was home but I'm able to freeze single portions to make up for those days when time is of essence! This is a very important thing to consider when I'm planning my meals for the week and my Sunday meal prep - in order to get the right quantity of each ingredient I have to figure out how much food or how much quantity of each meal I'm going to cook.
The bone broth I used, this time, was the Broth Masters beef and chicken bone broth and I'm really liking this one, both for cooking and for sipping. It's delicious on its own, really hot, straight from the stove top! The seasoning is perfect and I've been making an effort to save some because my son also loves it! It's amazing to see how, sometimes, kids love something that is naturally healthy like bone broth. I'm loving that he shares my passion for healthy food and I think we've come a long way since a time where he had too much sugar in his diet! Enough of that!
This chili recipe is super simple and the only advice I can give you to make it the most tasty chili ever is to use great quality meat, like the one I've used by Verde Farms. Use great quality protein in your meals to make them even more whole!
1 - I cooked my chili on the Instant Pot but it's perfectly fine if you cook it in a pan on the stove. Just adjust the cooking time. I turned the Instant Pot on the "Saute" mode and during the time it took to get at the right temperature I peeled and diced the onion. Add the olive oil and the onion to the pot and stir it for a bit. Cook the onion for about 3-4 minutes.
2 - Wash the peppers and the celery and peel the sweet potato. Dice the vegetables trying to have them all with the same size so they can cook evenly.
3 - Add the ground beef to the pot and cook it until it changes color and starts to get brownish. At this time season with salt, pepper and add the minced garlic. Cook for about 5 minutes.
4 - Add all the vegetables and the canned diced tomatoes. Season, once more, with garlic powder, the New Bae Seasoning and the red chili flakes. Add the bone broth and the olives, stir the mix for a while and add about 2 Tbsp of freshly chopped parsley.
5 - Add the mustard greens and, if necessary, add some water just to cover all the ingredients.
6 - Cook the chili on the chili/stew mode and use the natural release method to let the pressure out. This will allow to deepen the flavor of the chili!
I loved the final result - a comforting meal loaded with veggies and a great tasting meat! Not only that but you have the protein, the potatoes, the veggies, the greens and also some plated fat (olives), all the components you need for a balanced Whole30 meal. It can't get easier than that!
I had this delicious chili twice and I also froze a couple of individual size containers for next week. I had the chili with a spoonful of guacamole and some more fresh herbs which is an addition that I make to almost all of my meals! I think herbs bring any dish to life and make any ingredient shine a bit brighter, don't you?
I guess I'll be having a couple of delicious dinners next week, without having the trouble of cooking anything at all! That's a perfect treat for me and I find myself thinking about how my eating habits will be after this Whole30...I'm loving every meal, every bite and, although I miss some things, I will sure use them with caution in the future because I'm seeing such great results with this program that I don't want to let go!
For now, I'll keep sharing delicious options that can help anyone looking for easy and simple meals for a healthy lifestyle!