Friday Night Chili

From Tosca Reno’s book “The Eat-Clean Diet For Family & Kids” p. 290

Image credit: sisterinspeedTammy

Image credit: sisterinspeedTammy

Yield: 12 cups
Prep Time: 10 min.
Cook Time: 40 min.


1 lb lean ground bison or turkey
1 large onion, peeled and chopped fine
3 stalks celery, tough strings removed, chopped fine
1 thick sweet carrot, peeled and grated
3 cloves garlic, passed through a garlic press
2 Tbsp extra-virgin olive oil, separated
1 Tbsp unsulfured molasses
1 can (15 oz) navy beans, drained and rinsed
1 can (19 oz) diced, peeled plum tomatoes*
1 can (15 oz) red kidney beans, drained and rinsed
3/4 cup chicken stock*
1 medium sweet potato, peeled, cooked and mashed
1 Tbsp chili powder

Spices I add for great flavor:

1 tsp cumin
1 tsp oregano
1 tsp salt
1 tsp cocoa
1/4 tsp white pepper


1. Put 1 tablespoon olive oil in medium skillet and heat over medium-high flame. Add ground bison or turkey and cook until browned. Transfer browned meat from skillet into a fine mesh sieve and let drain.

2. Heat remaining tablespoon olive oil over medium flame in a Dutch oven.** Add garlic, onion, carrot and celery. Cook until vegetables become soft, about 5 minutes.

3. Add drained meat, chili powder, molasses, tomatoes and beans. Bring to a boil. Reduce heat, add mashed sweet potato, and let simmer for 20 minutes, stirring occasionally.

*Original recipe calls for low-sodium tomatoes and chicken stock, but I find that leaves the chili too bland.
**I cook vegetables in a skillet and transfer all ingredients to my crock pot and slow cook for several hours or more.

Tosca’s Tip:
Serve chili on top of a bowl of steaming brown rice.

My Tips:
Serve chili on top of steamed broccoli.
Top chili with shredded cheese before serving.



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