It’s Superbowl Weekend. I am not into “sportsing”. HOWEVER, soooooooo many people are. So this awesome real food chili is for them.

I ALSO just returned from Heartburn Day (a Heart & Stroke Foundation event). It was a lot of fun. A LOT of chili to try. Some on the healthier side and the tastier side. Some less so. Either way it made me appreciate real food chili on a cold February day.

So in honour of Heartburn Day AND Superbowl Weekend, I give you something that doesn’t involved greasy chicken wings, or fatty nachos. I give you something better. (Or something to top the fatty nachos with…)

And a real food chili is great for a lot more than that. If made well, kids love it, grown ups love it, and it’s even something found on my Winter Dump. Wow.

It’s EASY to change things up because this dish is so versatile. One week you can have it made with TURKEY, the next VEGETARIAN BEAN. Sometimes ELK or BISON or GRASS-FED BEEF. I can also change up the LEGUMES. Kidney, or black bean, or lentil, or pinto. Or a combo. I can add just about ANY vegetable to it and if my kids even notice they don’t care. If you want to hide even MORE veg inside for picky eaters, puree all that veg right in.No one will eeeeeeever know. I’m EVEN talking about the Superbowl people 🙂

And don’t forget that you can jazz it up by adding extra stuff at the end: avocado chunks or guacamole, green onion, sour cream or greek yogurt with lime zest, cilantro cream, grated cheese. And serve it with homemade cornbread or a handful of healthier tortilla chips.

P.S. The recipe below? Did I mention how good it is? xo


Real Food Chili

  • 1 Tbsp olive oil
  • 1 red onion, diced
  • 4 stalks celery, diced with their leaves
  • 1 – 1 1/2 pound ground bison, turkey or grass-fed beef
  • 4 cloves garlic, minced
  • 1 1/2 – 2 Tbsp chilli powder
  • 1/2 Tbsp EACH ground cumin, dried oregano, ground coriander
  • 1/2 – 1 tsp smoked paprika (optional — but so great)
  • 1 small zucchini, chopped
  • 1 carrot, grated
  • 1 – 2 cups kale, de-stemmed, shredded finely
  • 3 or 4 cups stewed or crushed canned tomatoes
  • extra bone broth to thin, if needed
  • 1 can (19-ounce) red kidney beans, drained and rinsed or 2 cups fresh
  • 1 can (19-ounce) baked beans in tomato sauce or homemade
  • 2 – 4 tsp chipotle puree (optional — but so great)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • fresh ground pepper
  • ADDITIONAL TOPPINGS: avocado chunks or guacamole, green onion, sour cream or greek yogurt with lime zest, grated cheese
  • ADDITIONAL STIR-IN: 1 tsp maple syrup (if you don’t mind a touch of sweetness)
  1. Heat oil over medium-high heat. Add onions and celery and cook for a couple of minutes, until they begin to soften. Add meat and brown, until no longer pink.
  2. Stir in garlic and spices, and cook 1 minute.
  3. Add remaining vegetables, and stir a few minutes. Then add tomatoes, and bone broth, if using. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
  4. Add beans, and chipotles, if using, and simmer, covered, 10 minutes more. Remove from heat and stir in cilantro and lime juice.
  5. Serve with additions if desired. Stir maple syrup into the entire pot, if using.