Hi all

Here it is:

Make a mirepoix (finely chopped carrots, celery, and onions) and sautee in butter or olive oil until soft. You can add chopped yellow or red bell peppers too. Don't be too skimpy on the fats here :)

Add one pound of ground beef, sautee until browned. Strain SOME but not all of the fat. That is good stuff, and we need it ;)

Add to taste, a generous teaspoon of sweet paprika (If tolerated, it is mild red pepper) and dried Mexican oregano (if tolerated, also can try marjoram). Mexican oregano is often used in Mexican cooking, so for me this gives my chili some of that mex. flavor. Dr. B says this has some strong properties, so watch for this. 

Add about half a box of Pomi or 1/2 jar of Bionaturae pureed tomatos. Sorry, I do this part by eye! Add a bit of Bionaturae tomato paste to thicken, or a bit of spring water to thin out.

Add two cans or home-prepared organic black beans. Rinsed if in cans. Could also use white beans on list 3. 

Cover and simmer for about 20 to 30 minutes. Not too long. Just until vegges are soft and flavors are married.

Add generous salt and bit of pepper to taste, if tolerated.

Now at this point I take out a big portion for me, and add in some chili powder and cumin to taste for my family.

I serve with sprouted spelt/cornbread muffins for my family (or those on list 4)--mix is from Shiloh Farms. 

For me I make a quesadilla with Alvarado Street Sprouted Wheat tortillas (approved for me from Dr. B-check first)

I serve to all with full-fat yogurt, avocado, a sprinkle of cheese and a big salad!

xo