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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Whole30 Comfort Chili

Whole30 Comfort Chili

HAPPY NEW YEARS! Wow, 2018 has quickly come to a close and I’m fully embracing all that 2019 has to offer. I am not one for New Years Resolutions because for me, resolutions tend to be overwhelming and lead to failure and a vicious cycle of defeat. Rather, I like to set small weekly goals for myself, which then transform into a larger accomplishment—like starting this blog last year. I set goals every week, like learning how to take pictures of my food, to learning how to build my own website—which all came together as a collective whole and Nourishing the Glow was born.

But let’s get back to real reason you are here.… Chili.

If I could give this pot of gold a giant blue ribbon, I would. I new going into the process of developing my own chili recipe that I was up against A LOT—like my Mom’s infamous Southwest Chili recipe. That stuff is pretty hard to beat and I promise one day I will convince her to let me share the recipe with y’all. But for now, my Whole30 Comfort Chili will rock your world. I ate not one, not two, but THREE fat bowls of this stuff the first time I made it. I swear it’s like crack.

If you don’t eat red meat, you can easily switch out the beef for any other poultry—like turkey or chicken. Other great options for red meat lovers are Venison and Buffalo.


WHOLE30 COMFORT CHILI

Serves: 4 

Time: Varies between cooking methods: Crockpot  (4-8 hours) Stovetop (2 hours)


Ingredients:

  • 2 tablespoons avocado oil (or olive oil)

  • 1.5 lbs of ground beef

  • 4 cloves garlic, minced 

  • 1 yellow onion, diced 

  • Salt and Pepper to taste

  • 1 zucchini, chopped

  • 2 stalks celery, chopped

  • ½ jalapeño, diced and seeded

  • ¼ tsp cayenne

  • 1.5 tsp cumin

  • 1 tsp smoked paprika

  • 3 Tbsp chili powder

  • ½ tsp oregano

  • 3 tbsp ghee ( I used my favorite Tin Star)

  • 2-3 dashes Tabasco or hot sauce of choice

  • 2 Tbsp tomato paste

  • 1/4 cup apple cider vinegar

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (15 oz) tomato sauce

  • 1 1/4 cup cup Bonafide Provisions Beef Bone Broth (or bone broth of choice, Bonafide packs the most flavor)

  • 2 medium sweet potatoes, diced 

  • Avocado, sliced for serving

Directions:

Crockpot method:

  1. In a large skillet, heat the oil over medium high heat. Add the ground beef, onions, and garlic and sauté until meat is browned and onions are soft. Season with salt and pepper to taste. 

  2. Now add the zucchini, celery and jalapeño and cook for another 3-4 minutes, stirring frequently. 

  3. Now transfer the cooked ingredients in the skillet to the crockpot. Add in all the ingredients, except from the sweet potatoes and avocado. Stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours. 

  4. When you have 40 minutes on high or 1 hour 20 minutes on low remaining, add in the diced sweet potatoes, stirring well to combine. Cover and continue cooking for remaining time. 

Stovetop method:

  1. In a large pot, heat the oil over medium high heat. Add the ground beef, onions, and garlic and sauté until meat is browned and onions are soft. Season with salt and pepper to taste. 

  2. Now add the zucchini, celery and jalapeño and cook for another 3-4 minutes, stirring frequently. 

  3. Add the cayenne, cumin, smoked paprika, chili powder, and oregano. Add in the ghee. Stir until well combined. Cook for 2 additional minutes.

  4. Now add the Tabasco sauce, tomato paste, apple cider vinegar, diced tomatoes, tomato sauce, and bone broth. Stir until well combined. 

  5. Turn the heat up to high, cover the pot with a lid, and bring to a boil. Once the chili is boiling, reduce the heat to a simmer and cook for 2 hours. When you have 30 minutes remaining, add in the diced sweet potatoes, stirring well to combine. Cover and continue cooking for the remaining time. 

Serve with sliced avocado and enjoy! 

XX! 

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