Anti-Inflammatory Chili

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Serves 4 | Prep time: 25 minutes


  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and chopped
  • 1 large stalk celery, chopped
  • 1 pound lean ground beef, turkey or buffalo
  • 1 15-oz. can kidney beans, drained
  • 1 15-oz. can pinto beans, drained
  • 1 16-oz. jar Nomato Sauce
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. sea salt
  • 1 to 3 cups vegetable broth
  • Black pepper to taste
  • Chopped cilantro


  1. In a large soup pot, saute the onion, garlic and carrot in 2 tablespoons of vegetable broth until they just start to soften.
  2. Add the ground beef and cook until brown.
  3. Stir in the Nomato Sauce, cumin, oregano and salt.
  4. Add the drained beans. Add the broth, one cup at a time, until the chili is the consistency you like.
  5. Cook until everything is heated through and serve. Garnish with a sprinkle of the chopped cilantro.

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