INGREDIENTS

• 2 tablespoons grape seed oil

• 1 large sweet onion, diced

• 4 garlic cloves, minced

• 1 tablespoon diced chipotle peppers in adobe sauce

• 2 lbs. lean ground beef (93/7)

• 1½ tablespoons ground cumin

• 2 tablespoon chili powder

• 1 tablespoon smoked paprika

• ½ tablespoon ground coriander

• ½ tablespoon sea salt

• 2 carrots, diced

• 1 red pepper, diced

• 28 oz. muir glen diced fire roasted tomatoes

• 2 14 oz. muir glen tomato sauce (no salt added)

• 1 cup beef broth

• 2 14 oz. can dark red kidney beans, drained and rinsed

• optional: top with shredded cheese and avocado (if paleo just do an avocado)

INSTRUCTIONS

1. Heat a large dutch oven to medium high heat.

2. Add in grape seed oil and onions. Saute until onions are translucent, about 2-3 minutes.

3. Next add in garlic and chipotle peppers, saute for 30 seconds to 1 minute. Stirring the whole time.

4. Add in the ground beef. Cook until beef is no longer pink, about 5-7 minutes. Smashing and stirring the whole time so the meat is broken up.

5. Next add in the spices, ground cumin, chili powder, smoked paprika and sea salt. Stir the spices in to the meat until everything is combined.

6. Add in the red pepper and carrots, cook for 2 minutes.

7. Next add in the diced fire roasted tomatoes, tomato sauce, beef broth and kidney beans. Stir everything together and cover.

8. Keep the heat at medium high. Let the chili cook for 15 minutes.

9. Optional: top with diced avocado and shredded cheese.(if paleo, do not add the cheese)