Beanless Chili
Serves: Serves 6 - 8
  1. In a large stockpot set over medium heat, melt some heat stable cooking fat (such as ghee, lard or coconut oil) and add the onions, garlic, celery and bell peppers. Cook stirring frequently until the veggies are softened and fragrant and the onions turn slightly translucent, about 5 minutes.
  2. Add the ground beef and salt and continue cooking until the meat turns a nice golden brown. Add the cacao powder as well as the rest of the seasonings and stir until combined. Stir in water and simmer for about 5 minutes, then stir in carrots and olives.
  3. Add the canned tomatoes, bring to a boil then reduce heat and simmer partly covered for about 2½ to 3 hours, stirring from time to time. Adjust seasoning as needed.
  4. When the chili is fully cooked, stir in the chopped parsley and lemon juice and then serve piping hot, garnished with shredded lettuce and a slice of lime, diced avocado, or better yet, a big dollop of fresh guacamole.
Nutrition Information
Serving size: NF based on 1 of 8 servings
Recipe by The Healthy Foodie at