Fall Favorite: Grassfed Beef, Red Bean, and Quinoa Chili Recipe
Create an even heartier chili by stirring in some quinoa.
Grassfed beef is nutritionally superior to its grain-fed counterpart — and stands out in terms of sustainability. Beef and beans are also good sources of energy-producing B vitamins and iron, which are important for overcoming the kind of fatigue that thyroid issues can create.
MAKES SIX SERVINGS
PREP TIME: 10 minutes
COOK TIME: 25 to 30 minutes
- 1 tbs. ghee or avocado oil
- 1 medium yellow or white onion, diced
- 2 cloves garlic, minced
- 1 lb. lean ground grassfed beef
- 1½ tsp. sea salt
- 2 tbs. chili powder
- 1 tbs. ground cumin
- ½ tsp. ground cinnamon
- 1 14.5-oz. can diced tomatoes
- 1 15-oz. can tomato sauce
- ½ cup dry quinoa, rinsed
- 1 cup filtered water, plus more to thin, if desired
- 2 15-oz. cans kidney beans with no salt added, drained and rinsed
- 1 cup frozen organic corn (optional)
Heat ghee or oil over medium heat in a large heavy pot. Sauté the onion and garlic for three to four minutes, until onion is translucent.
Add the beef, salt, and spices. Using a wooden spoon or spatula, break up beef into smaller pieces and continue to cook an additional three to four minutes, until browned.
Stir in tomatoes, tomato sauce, quinoa, water, beans, and optional corn. Cover and simmer for 15 to 20 minutes. The chili will thicken as it cooks; thin with additional water if desired. Serve with guacamole or other toppings, if desired.
TIP: The avocados in guacamole are a good source of healthy fats, which can help reduce inflammation and balance hormones.
Recipes excerpted with permission from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel PressTM. Text © 2017 by Lisa Markley and Jill Grunewald. Food photography © 2016 by Kenny Johnson.
This article was originally published in Experience Life Magazine at www.experiencelife.com