Hearty Gluten Free Vegetable Chili

I love autumn, with its vibrant leaves transforming in colour and the crisp air ushering in a sense of renewal; it’s my favourite time to cook delicious recipes.

There's nothing quite like the aroma of chili flowing throughout the house. It’s a versatile dish that can be prepared in different ways. Packed with protein, vegetables, and gluten-free ingredients, you will likely devour this in one sitting.

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Ingredients:

• 1 tbsp [14 g] Olive Oil

• 1 onion [110 g] Yellow Onions (chopped)

• 1 - [10 g] Green Pepper (chopped)

• 2 medium [122 g] Carrot

• 3 tsp [7.8 g] Chili Powder

• 1 tsp [2.8 g] Garlic Powder

• 1 tsp [2.1 g] Paprika

• 0.25 tsp [0.45 g] Red or Cayenne Pepper

• 0.5 tsp [1.05 g] Cumin

• 1 Dash [1 g] Himalayan Pink Salt and Black Pepper

• 1 tbsp [1 g] Cilantro (Coriander) (optional garnish )

• 16 ounce [448 g] Ground Beef (85% Lean / 15% Fat)

• 1 can (28oz) [794 g] Diced Canned Tomatoes

Directions

1. Heat a large pot to medium heat

2. Add the olive oil

3. While the pot is heating up, chop the onion, pepper, and carrots into small pieces

4. Add the chopped vegetables to the hot oil and sauté until the vegetables begin to soften

5. Add the ground beef and stir everything together

6. Once the beef is cooked, scoop out any additional fat/oil leftover from the meat

7. Add the diced tomatoes, chilli powder, garlic powder, smoked paprika, cayenne pepper, cumin, salt, and pepper

8. Combine all ingredients, cover the pot with a lid and simmer for 30 minutes

9. Remove from heat and sprinkle with cilantro. Enjoy!

Calories: 339.88 Fat: 21.04 g Carbs: 15.61 g Protein: 23.64 g fibre: 4.28 g