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Posted by on Oct 24, 2012 in Blog, Dinner | 0 comments


As the weather in Salt Lake City transitions into fall I crave heavier, heated foods.  I spend my summer craving lighter raw meals, and as soon as the weather gets the fall crisp in the air, I immediately crave pastas, animal protein, and more cooked foods. Generally when I eat animal protein I try to stick to organic, free range, grass-fed meat and poultry.

This chili recipe is my mom’s recipe with a few changes.  It reminds me of home, my mom always made it during the fall and winter, and it was a family tradition to eat it when we decorated our Christmas tree.  I love it because it is so simple, and delicious filled with protein to keep you full. I like to make a big batch and freeze half of it in a mason jar so it is ready to go on nights that we don’t have time to cook.


  • 1 Tbsp organic butter
  • 1 medium onion chopped
  • 4 garlic cloves chopped
  • 2 lbs ground beef, or 2 pounds ground turkey(try to get organic, free range)
  • 1 can(16 oz) crushed tomatoes-undrained
  • 1 can (15oz) tomato sauce
  • 2 cups water
  • 1 cup tomato juice
  • 1 Tbsp crushed red pepper(more or less depending on how spicy you prefer it)
  • 1/8 cup chili powder
  • 1 tbsp savory spices(can be found in grocery store with dried herbs, if not use Italian spices)
  • 12 oz tomato paste
  • 1 can(15 oz) kidney beans, drained
  • 1 can(15 oz) cannellini beans, drained
  • salt and pepper to taste


  1. Add butter to a saute pan over medium heat.  Once it is melted add chopped onion, and saute for 5 minutes until it starts to become clear and soft. Add chopped garlic and ground meat, about 3/4 tablespoon of salt and pepper.  Cook in skillet until beef is cooked through.
  2. In the meantime, Heat a large soup pot over medium heat adding, crushed tomatoes, tomato sauce, water, tomato juice, a pinch of salt, crushed red pepper, and savory spices.  Bring to a boil.
  3. Once the tomato mixture starts to boil reduce heat, and add half of the cooked meat. Stir in tomato paste and chili powder. Season with salt and pepper to taste.
  4. Add the remaining beef, kidney beans, cannellini beans, and let simmer over medium-low heat for an hour.
  5. I like to top mine with a little raw onion, avocado, and sometimes some raw goat or sheep’s cheese.  Enjoy!
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