Not So Traditional Chili

Ingredients

1 tablespoon olive oil

1 pound organic ground beef

1 large onion, diced

3 stalks celery, diced

1 garlic cloves, crushed

1 jalapeño pepper, seeded and chopped

3 large tomatoes, thinly chopped (or sub 1 can diced tomatoes)

1x 500ml can red kidney beans

1x 24 oz jar of tomato puree (or passata)

1/4 cup tomato paste

2 tablespoons chili powder

2 cups low sodium chicken broth

Salt & Pepper

Method

1. Using a large pot, on medium heat add chopped onions, jalapeño & garlic. Cook until translucent (about 3 to 5 minutes).

2. In the same pot add the ground chicken and cook until slightly browned. Next add in the chili powder, fresh tomatoes, tomato paste, the can of diced tomatoes and all the peppers. Stir on medium heat for 3 minutes. ( If you want to add beans, now is the time!)

3. Stir in the bean, chicken stock and close the lid and turn the heat down to a simmer. Let it cook for a minimum 1 hour.

4.  Serve with fresh avocado and your favourite kind of cheese!

Calories Per Serving ( 4 servings)

Calories: 340

Fats: 10.7g

Carbohydrates: 27.3g

Protein: 37g