Jalapeno Chili

Recipe inspired by: Skinny Taste

Course Main Course
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8

Ingredients

  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 jalapeños, seeds removed
  • 1 large sweet potato, 14 oz
  • 2 lbs ground chicken and/or beef
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1 can petite diced tomatoes (14 oz.)
  • 1 cup low sodium chicken broth
  • 1 avocado, diced
  • chopped scallions, for garnish
  • 2 cups preferred beans, cooked (black, garbanzo, etc) emit for low FODMAP, candida, and Whole 30

Instructions

  1. Place all the ingredients except the scallion and avocado in the slow cooker and cook on low 8 hours.

  2. When done, break up the ground meat with a wooden spoon.

  3. Serve garnished with scallions and avocado on top.

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Yes, folks, there a difference between smoothies and juicing. Smoothies require a blender to mix ingredients into a drinkable paste. By incorporating the entire fruit and vegetable, smoothies provide fiber along with other critical nutrients. Fiber in particular is helpful for controlling your blood sugar, keeping you full for longer, and feeding the good bacteria in your gut. The downside to fiber is that it inhibits the quick absorption of nutrients.

Juicing extracts liquid from fruits and vegetables. Because juicing does not extract fiber, the liquid provides  a healthy and immediate blast of vitamins, minerals, and antioxidants for your cells.

Smoothies and juices have great nutritional benefits–each in their own way. Regardless of your choice, remember that a smoothie or a juice is healthiest when loaded with vegetables and contain about one serving of fruit.