Clean Eating Moroccan Chili
 
 
Ingredients
  • 2 pounds of grass fed ground beef, bison or buffalo
  • 1 Tablespoon coconut oil
  • 1 small onion, chopped
  • 4 cloves of garlic, minced
  • 1 cup low sodium tomato sauce
  • 1 cup low sodium crushed tomatoes
  • 2 cups chicken or beef broth
  • 1½ teaspoons sea salt
  • 2 bay leaves
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 2 cups of yams (the orange ones), chopped into 1 inch pieces
  • 1 cup celery, diced
  • 14 ounce can of organic garbanzo beans (chickpeas)
  • 2-3 cups baby kale
  • avocado
  • fresh cilantro, chopped
Instructions
  1. Combine the spices in a bowl and set aside.
  2. Melt coconut oil in Dutch oven or large pot over medium high heat. Add onion and cook until just slightly browned. Add ground meat and garlic and cook until there is no pink left in the meat.
  3. Add tomato sauce, crushed tomatoes and broth. Add spice mixture. Stir together, cover, and simmer for about 5 minutes.
  4. Add yams, celery and garbanzo beans. Stir, cover and simmer on low for 40 minutes. Stir occasionally.
  5. Add baby kale, stir and cook for another 5 minutes.
  6. Spoon into bowls and top with avocado and cilantro.
Recipe by Sugar Plum Sisters at http://sugarplumsisters.com/2015/01/clean-eating-moroccan-chili/